Study comparative of custard inoculated with bacteria lactic of Kefir in different kind of soy milk (Glicine max)

Autor:	E. Jiménez-García, M.E. Sánchez-Pardo, I. Solano-Ortiz
Rok vydání:	2010
Předmět:	biology Inoculation Kefir Bioengineering General Medicine Food science biology.organism_classification Applied Microbiology and Biotechnology Bacteria Soy milk Biotechnology
Zdroj:	Journal of Biotechnology. 150:317-317
ISSN:	0168-1656
DOI:	10.1016/j.jbiotec.2010.09.301
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::06e8e8f981f99cba54d4505947b766ce https://doi.org/10.1016/j.jbiotec.2010.09.301 Zobrazit plný text záznamu Full Text from ScienceDirect