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Autor:
Héctor J. Paz-Díaz, Lia Z. Mora-Vergara, Cristian E. Navarro-Arana, Alba Sofia Navarro, Mónica María Pacheco-Valderrama
Publikováno v:
Revista U.D.C.A Actualidad & Divulgación Científica, Vol 24, Iss 1 (2021)
In this research, the effect of the lactic starter culture, the fermentation time, the incubation temperature and the percentage of fat on the firmness and consistency of a fermented milk drink was evaluated through physicochemical characteristics of
Externí odkaz:
https://doaj.org/article/63972a31f24f414db6101815f9021aef
