Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp.

✍ Scribed by L. Ong; A. Henriksson; N.P. Shah

• Book ID: 116540015
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 503 KB
• Volume: 17
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2005.12.009