Studies on whey fermentation using lactic acid bacteria L. acidophilus and L. bulgaricus

Acta Biotechnologica

Volumn 18, Issue 3, 1998, Pages 277-286

  Skudra, L ^a   Blija, A ^a   Sturmovica E ^a   Dukalska L ^a   Aboltins A ^a   Karklina D ^a  

^a LATVIA UNIVERSITY OF AGRICULTURE   (Latvia)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; LACTIC ACID; LACTOSE; NITROGEN; PROTEIN;

ACIDIFICATION; ARTICLE; BREAD; FERMENTATION; FLOUR; FOOD QUALITY; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; MILK; TEMPERATURE; TIME; VETERINARY MEDICINE; WHEAT; WHEY;

BACILLUS MESENTHERICUS; BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS ACIDOPHYLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; TRITICUM AESTIVUM;

EID: 0345726039     PISSN: 01384988     EISSN: None     Source Type: Journal    
DOI: 10.1002/abio.370180314     Document Type: Article

References (14)

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