Functional properties of single cell protein produced by kefir microflora

Food Research International

Volumn 36, Issue 5, 2003, Pages 431-438

  Paraskevopoulou, A ^a   Athanasiadis, I ^a   Kanellaki, M ^b   Bekatorou, A ^a   Blekas, G ^a   Kiosseoglou, V ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF PATRAS   (Greece)

Author keywords

Cheese whey; Fermentation; Functional properties; Kefir; Single cell protein

Indexed keywords

BIOMASS; BIOREACTORS; CARBOHYDRATES; DAIRY PRODUCTS; DISPERSIONS; EMULSIFICATION; FERMENTATION; FOOD PRODUCTS; GELATION; LIPIDS; MICROORGANISMS; PH EFFECTS; THERMAL EFFECTS;

SINGLE CELL PROTEINS (SCP);

PROTEINS;

FRAXINUS; GLYCINE MAX;

EID: 0037272029     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00176-X     Document Type: Article

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