Ads
-
Related paper
- The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts
- FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY
- THE INFLUENCE OF SOMATIC CELLS NUMBER INCREASE IN RAW MILK ON ITS TECHNOLOGICAL PROPERTIES AND QUALITY OF FERMENTED DRINKS
- From “Viili” Towards “Termoviili”, a Novel Type of Fermented Milk: Characterization of Growth Conditions and Factors for a Co-culture of Lactobacillus delbrueckii and Geotrichum candidum
- Isolation of Helicobacter Pylori from Raw Milk and Study on Its Survival in Fermented Milk Products
- Study of the functional properties of a fermented milk product based on mare’s milk
- Evaluation of the Effect of κ-casein Gene Polymorphism in Milk Powder on the Technological Properties of Acid-Induced Milk Gels
- EFFICACY OF ANTIMICROBIALS IN FERMENTED MILK STORAGE
- Fermented Milk Beverages Fortified with Soy Protein
- DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA