Zobrazeno 1 - 3
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pro vyhledávání: '"S. thermophillus RRAM-01"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated milk then added with lactic acid bacteria and allowed to ferment. However, the series
Externí odkaz:
https://doaj.org/article/08d2e38b1dda4cc1a96a72fcf39fa13e
Publikováno v:
Brazilian Journal of Food Technology, Volume: 26, Article number: e2022094, Published: 15 MAY 2023
Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated milk then added with lactic acid bacteria and allowed to ferment. However, the series of proce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::c3b159394f7fcf421659793e46045df1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100412&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100412&lng=en&tlng=en
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