Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival ofprobiotic microorganisms, production of organic acid an aroma compounds. /

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival ofprobiotic microorganisms, production of organic acid an aroma compounds. /

Bibliographic Details
Other Authors: Cruz, A. G, Castro, W. F., Faria, J. A. F., Lollo, P. C. B., Amaya-Farfan, J., Freitas, M. Q, Rodríguez, D., Oliveira, C. A. F, Godoy, H. T.
Format: Article
Language:English
Subjects:
Yogurt
Probióticos
Ácidos orgánicos
Sales
Derivados de la leche
Composición de los alimentos
Bacterias > Lactosa
Microbiología de los alimentos
Streotococcus thermophilas
Lacttobacillus del bruekii ssp
Bifidobacterium lorgum

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