Viability of lactic acid bacteria in two functional foods formulated with whey and malanga

Viability of lactic acid bacteria in two functional foods formulated with whey and malanga

El suero, un producto derivado de la producción de queso, tiene carbohidratos y proteínas de buena calidad, lo que lo convierte en un medio adecuado para el desarrollo de bacterias. Las bacterias del ácido láctico (BAL) se utilizan en los alimentos para proporcionar una amplia variedad de caracterís...

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主要な著者:	Vela Gutierrez, Gilber, Santos Vazquez, Alondra Guadalupe, Velazquez Lopez, Arturo Alberto
フォーマット:	Online
言語:	eng
出版事項:	Universidad de Sonora 2020
オンライン･アクセス:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1234
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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