Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei

Author： Kristo E.   Biliaderis C.G.   Tzanetakis N.  

Publisher： Elsevier

ISSN： 0958-6946

Source： International Dairy Journal, Vol.13, Iss.7, 2003-01, pp. : 517-528

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of fermented liquid diet prepared with Lactobacillus plantarum LQ80 on the immune response in weaning pigs

By  

animal, Vol. 3, Iss. 5, 2009-05 ,pp. : 670-676

Cambridge University Press

Access to resources Recommend Favorite

Microbiological identification in Kundi, an Intermediate Moisture Meat (IMM) product

By  

Advances in Animal Biosciences, Vol. 1, Iss. 1, 2010-04 ,pp. : 338-338

Cambridge University Press

Access to resources Recommend Favorite

Influence of dietary fiber addition on sensory and rheological properties of yogurt

By Staffolo M.D.   Bertola N.   Martino M.   Bevilacqua y.A.  

International Dairy Journal, Vol. 14, Iss. 3, 2004-03 ,pp. : 263-268

Elsevier

Access to resources Recommend Favorite

Differential expressions of HSP27 and HSP70 is induced in the longissimus dorsi muscle of fattening pigs fed a fermented carrot by-product

By                          

Journal of Applied Animal Research, Vol. 42, Iss. 3, 2014-07 ,pp. : 321-326

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effects of fermented oyster mushroom (Pleurotus ostreats) by-product supplementation on growth performance, blood parameters and meat quality in finishing Berkshire pigs

By  

animal, Vol. 1, Iss. 2, 2007-03 ,pp. : 301-307

Cambridge University Press

Access to resources Recommend Favorite