Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum.

Autor:	Fadawy, Ali, Hassan, Aly I., Zaki, Khaled G., Hamdy, Ahmed M.
Předmět:	YOGURT WHEY protein concentrates GUM arabic BIFIDOBACTERIUM longum BACTERIAL cultures CHEESEMAKING
Zdroj:	Assiut Journal of Agricultural Sciences; 2023, Vol. 54 Issue 1, p19-33, 15p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu