Cargando…
The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep's Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus
The global market for sheep's milk and its products is increasing due to higher demand for cheese and traditional dairy products, and as a novelty, sheep's milk is an ingredient in infant formulas and nutraceuticals. The aim of this study was to determine the properties of fermented sheep&...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Hindawi
2021
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8289606/ https://www.ncbi.nlm.nih.gov/pubmed/34336995 http://dx.doi.org/10.1155/2021/7928745 |