Fermentation efficiency of thermally dried kefir.
Papapostolou, Harris; Bosnea, Loulouda A; Koutinas, Athanasios A; Kanellaki, Maria.
; 99(15): 6949-56, 2008 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-18291639
Indigenous African fermented dairy products: Processing technology, microbiology and health benefits.
Evaluación de la fermentación del lactosuero ácido (entero y desproteinizado) utilizando Lactobacillus casei
[The development and investigation of nutritive and biological value and consumer properties of the fermented dairy product with flour free from glute].
Fermented milk for hypertension.
Short communication: Presence of Lactococcus and lactococcal exopolysaccharide operons on the leaves of Pinguicula vulgaris supports the traditional source of bacteria present in Scandinavian ropy fermented milk.
Effect of different growth conditions on biomass increase in kefir grains.
Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefir.
Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?
Isolation, identification and technological properties of lactic acid bacteria from raw cow milk
An introduction to the traditional fermented foods and beverages of Turkey.