Effect of Lactobacillus casei 431 and Lactobacillus acidophilus La-5 on the physico-chemical property, sensory quality and volatile compounds in fresh Libyan white cheese
The development of new or improved fermented products is significantly stimulated due to the increasing demand for tasty and healthy foods. Libyan soft white cheese is a very popular traditional dairy product in Libya which is made from fresh or pasteurized milk. There is currently no documented res...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2021
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/104609/1/FSTM%202022%208%20IR.pdf |
| الوسوم: |
إضافة وسم
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