Influence of technological variables on the functionality of the cell-free fraction of fermented buttermilk

International Journal of Dairy Technology

Volumn 67, Issue 1, 2014, Pages 39-46

  Peteán, Melina ^a   Beccaría, Alejandro ^a   Burns, Patricia ^a   Sihufe, Guillermo ^b   Zacarías, María Florencia ^a   Binetti, Ana ^a   Reinheimer, Jorge ^a   Vinderola, Gabriel ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Instituto de Desarrollo Tecnologico para la Industria Quimica   (Argentina)

Author keywords

Cell free fraction; Fermented buttermilk; Functionality; IgA

Indexed keywords

ANIMALIA; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; MUS;

EID: 84892446371     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12097     Document Type: Article

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