摘要 : Whey cheeses have been manufactured with probiotic bacteria - viz. Bifidobacterium animalis Bo and Lactobacillus casei LAFTIReg.L26, from combinations of bovine whey and milk, following protein denaturation at 90 degrees C; they w... 展开
作者 | Gomes~ A. M Pintado~ M. E Malcata~ F. X. Madureira~ A. R Pintado~ A. I |
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作者单位 | |
期刊名称 | 《LWT-Food Science & Technology》 |
总页数 | 7 |
语种/中图分类号 | 英语 / TS2 |
关键词 | BIFIDOBACTERIUM ANIMALIS LACTOBACILLUS CASEI MICROSTRUCTURE VISCOELASTICITY WHEY CHEESE BIFIDOBACTERIUM CHEESE VARIETIES FIRMNESS LACTOBACILLUS RHEOLOGICAL PROPERTIES SENSORY PROPERTIES STORAGE TEXTURE |
馆藏号 | N2008EPST0005747 |