The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer "Cacık"
The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacık as a potential probiotic carrier including Lactobaci...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001068788 |
|---|---|
| Matična publikacija: |
Mljekarstvo.com 69 (2019), 3 ; str. 193-205 |
| Glavni autori: | Altuntas, Seda (Author), Korukluoglu, Mihriban |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2019.0305 Hrčak |
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https://doi.org/10.15567/mljekarstvo.2019.0305Hrčak