Zobrazeno 1 - 1
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pro vyhledávání: '"K. G. Zaki"'
Publikováno v:
Archives of Agriculture Sciences Journal. 1:45-57
Probiotic white soft cheese is made by adding different levels of whey protein powder (WPP) (Nil, 0.5, 1.0 and 1.5%) to milk and inoculated with 0.75% Bif. bifidum. The resultant cheeses were stored at refrigerator temperature up to 28 days. The data
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b020b523af2f3f2ab68e56cf73270402
https://doi.org/10.21608/aasj.2018.23571
https://doi.org/10.21608/aasj.2018.23571
