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Impact of Using Jerusalem Artichoke Tubers Powder and Probiotic Strains on some Properties of Labneh
Autor:
Ashraf Sh T Bakr, Wael F Elkot
Publikováno v:
Journal of Food Technology & Nutrition Sciences. :1-7
Bio-Labneh was produced from cow’s milk using Jerusalem artichoke tubers powder (JATP) inoculated by Lactobacillus acidophilus LA-5. The effect of different concentrations (1, 3 and 5%) of JATP on the chemical composition, organoleptic properties a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::627c68bf26cf6d4def5ccc99b1f99f83
https://doi.org/10.47363/jftns/2021(3)115
https://doi.org/10.47363/jftns/2021(3)115
