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1.
Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.
J Dairy Sci
; 89(2): 525-36, 2006 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-16428621
2.
Sensory evaluation of whey and sweet cream buttermilk.
J Dairy Sci
; 89(7): 2441-50, 2006 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-16772560
3.
Effect of inoculum composition and low KCl supplementation on the biological and rheological stability of an immobilized-cell system for mixed mesophilic lactic starter production.
Biotechnol Prog
; 17(6): 1071-8, 2001.
Artículo
en Inglés
| MEDLINE | ID: mdl-11735443
4.
Microbial dynamics of co- and separately entrapped mixed cultures of mesophilic lactic acid bacteria during the continuous prefermentation of milk.
Enzyme Microb Technol
; 20(5): 381-8, 1997 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-9084207
5.
Identification of interacting mixed cultures of lactic acid bacteria by their exclusion from a model predicting the acidifying activity of non-interacting mixed cultures.
Appl Microbiol Biotechnol
; 54(5): 715-8, 2000 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-11131401
6.
Use of an immobilized cell bioreactor for the continuous inoculation of milk in fresh cheese manufacturing.
J Ind Microbiol Biotechnol
; 18(1): 56-61, 1997 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-9079289
7.
Effect of citrate on growth of Lactococcus lactis subsp. lactis in milk.
Appl Microbiol Biotechnol
; 48(2): 236-41, 1997 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-9299783
8.
Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.
J Dairy Sci
; 85(10): 2479-88, 2002 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-12416799
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