Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow’s Milk Yoghurt Products
Many diet trends have emerged over the last few years, including plant-based diets with soya as an important component, while fermented milk beverages have been an integral part of the human diet for thousands of years. However, there is little research on the potential of using propionic bacteria f...
| Những tác giả chính: | , , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
MDPI AG
2022-12-01
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| Loạt: | Applied Sciences |
| Những chủ đề: | |
| Truy cập trực tuyến: | https://www.mdpi.com/2076-3417/12/24/12603 |