Effect of Different Storage Period on Lactic Acid Bacterias from Goji Yogurt and Goji Yogurt with Honey
<p>Lactic acid bacterias (LAB: <em>Streptococcus thermophilus</em>-ST<em>, Lactobacillus bulgaricus-</em>LB) are well known in the food technology area for their ability to produce lactic acid (LA) from carbohydrates throught fermentation. In case of goji yogurt the int...
Main Authors: | Ancuta M. Rotar, Cristina Semeniuc, Florina Bunghez, Mirela Jimborean, Carmen Pop |
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Format: | Article |
Language: | English |
Published: |
AcademicPres
2014-05-01
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Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
Subjects: | |
Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/10112 |
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