Influence of starch products on the vitality and activity of lactic acid bacteria in yogurt
Products of enzymatic hydrolysis of corn starch are promising multifunctional ingredients in yogurt, but their use requires studying influence on the vitality and activity of lactic acid bacteria, as well on some chemical characteristics of the product.
| Рубрика | Производство и технологии |
| Вид | статья |
| Язык | английский |
| Дата добавления | 14.02.2025 |
| Размер файла | 1,1 M |
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