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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English |
| 出版: |
2021
|
| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/104609/1/FSTM%202022%208%20IR.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
成為第一個發表評論!