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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Detaylı Bibliyografya
Asıl Yazarlar:	Vela Gutierrez, Gilber, Santos Vazquez, Alondra Guadalupe, Velazquez Lopez, Arturo Alberto
Materyal Türü:	Online
Dil:	eng
Baskı/Yayın Bilgisi:	Universidad de Sonora 2020
Online Erişim:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1234
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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