Multidimensional evaluation of techno-functional properties of yoghurt bacteria
Haktan Aktaş, Bülent Çeti̇n
Topics & Concepts
Streptococcus thermophilusFood scienceLactic acidStarterFermentationLactobacillusBacteriaFermentation starterBiologyChemistryIndustrial microbiologyMicrobiologyGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality