The eff ect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk-Reference-Cited by-同舟云学术

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The eff ect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk

Published:2016-03-30 Issue:1 Volume:15 Page:29-36
ISSN:1644-0730
Container-title:Acta Scientiarum Polonorum Technologia Alimentaria
language:
Short-container-title:Acta Sci Pol Technol Aliment

Author:

Gustaw Waldemar, ,Kozioł Justyna,Radzki Wojciech,Skrzypczak Katarzyna,Michalak-Majewska Monika,Sołowiej Bartosz,Sławińska Aneta,Jabłońska-Ryś Ewa,

Publisher

Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)

Subject

Food Science

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rheological and textural properties of emulsion spreads based on milk fat and inulin with the addition of probiotic bacteria;International Dairy Journal;2022-01

2. Development of high-protein whey-based beverage rich in probiotics;Probiotics;2022

3. PHYSIOCHEMICAL FACTORS AFFECTING GROWTH OF LACTOBACILLUS SALIVARIUS;February 2022;2021-06-14

4. Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus;International Journal of Food Science;2021-04-13

5. Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus;Applied Sciences;2020-10-12

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