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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Opis bibliograficzny
Główni autorzy:	Vela Gutierrez, Gilber, Santos Vazquez, Alondra Guadalupe, Velazquez Lopez, Arturo Alberto
Format:	Online
Język:	eng
Wydane:	Universidad de Sonora 2020
Dostęp online:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1234
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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