Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt
Author:
Affiliation:
1. Department of Food and Nutritional Sciences North Carolina A&T State University Greensboro NC 27411 USA
2. Department of Nanoscience, Joint School of Nanoscience and Nanoengineering University of North Carolina Greensboro NC 27412 USA
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16076
Reference144 articles.
1. Etude des interactions entre diverses bactéries lactiques thermophiles et mésophiles, en relation avec la fabrication des fromages à pâte cuite
2. Yogurt and gut function
3. The Use of Lactic Acid Bacteria Starter Culture in the Production ofNunu, a Spontaneously Fermented Milk Product in Ghana
4. Carbohydrate and protein sources influence the induction of α- and β-galactosidases in Lactobacillus reuteri
5. Acidification rates of probiotic bacteria in Minas frescal cheese whey
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