Development and characterization of an exopolysaccharide‐functionalized acid whey cheese (requesón) using Lactobacillus delbrueckii ssp. bulgaricus

Autor:	Carlos Jiménez-Pérez, Lorena Gómez-Ruiz, Mariano García-Garibay, Carlos Alberto Fuenmayor, Francisco Guzmán-Rodríguez, Sergio Alatorre-Santamaría, Sara Carrero-Puentes, Alma Cruz-Guerrero, Gabriela Rodríguez-Serrano
Rok vydání:	2021
Předmět:	Whey cheese Functional food biology Chemistry General Chemical Engineering Lactobacillus General Chemistry Food science biology.organism_classification Food Science
Zdroj:	Journal of Food Processing and Preservation. 46
ISSN:	1745-4549 0145-8892
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::11ddb7c182d24a7acf86d9b0de33fe6e https://doi.org/10.1111/jfpp.16095 Zobrazit plný text záznamu