Sensory Properties of Traditionally-Fermented Buttermilk (Omashikwa) Processed in Namibia
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چکیده
منابع مشابه
Biofunctional Properties of Cultured Buttermilk Prepared by Incorporation of Fermented Paneer Whey
Fermentation of milk enhances its nutritional value through improved bioavailability of nutrients and production of bioactive substances which have biological functions. Cultured buttermilk, it is an important fermented milk in the world. It is obtained from pasteurized skim or partly skim milk cultured with Lactococci and Lactobacilli as well as aroma producing strains. Lactic acid bacteria (L...
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ژورنال
عنوان ژورنال: Journal of Food Technology in Africa
سال: 2002
ISSN: 1028-6098
DOI: 10.4314/jfta.v7i2.19244