Mielių įtaka jogurto kokybei

Irena Mačionienė(Kaunas University of Technology), Lina Vaičiulytė-Funk(Kaunas University of Technology), Joana Šalomskienė(Kaunas University of Technology)

KTUePubl (Repository of Kaunas University of Technology)

January 1, 2005

Cited by 0

Related Papers

Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues

|LWT|2022|43

Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues

|European Food Research and Technology|2021|40

Wheat consumption and prevalence of celiac disease: Correlation from a multilevel analysis

|Critical Reviews in Food Science and Nutrition|2021|38

Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteria

|European Food Research and Technology|2019|35

Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread

|Food Technology and Biotechnology|2016|29