Effect of selected milk protein preparations on growth and survival of Lactobacillus acidophilus as well as on rheological properties of fermented milk beverages;Wpływ wybranych preparatów białek mleka na wzrost i przeżywalność Lactobacilus acidophilus oraz właściwości reologiczne mlecznych napojów fermentowanych

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Volumn 21, Issue 3, 2014, Pages 41-55

  Kozioł, Justyna ^a   Gustaw, Waldemar ^a   Waśko, Adam ^a   Skrzypczak, Katarzyna ^a   Sławińska, Aneta ^a   Sołowiej, Bartosz ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Lactobacillus acidophilus; Milk protein preparations; Probiotic bacteria; Syneresis; Texture

Indexed keywords

EID: 84906093382     PISSN: 14256959     EISSN: None     Source Type: Journal    
DOI: 10.15193/zntj/2014/94/041-055     Document Type: Article

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