Nutritional and Volatile Characterisation of Milk Inoculated With Thermo-Tolerant Lactobacillus bulgaricus Developed From Adaptive Laboratory Evolution
Lactic acid bacteria (LAB) has been studied excessively to create positive changes in nutritional and sensorial properties in yoghurt products. The aim of this approach is to meet market demand for novel dairy products and increase cost efficiency and productivity. Creating new LAB strains with dist...
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| Format: | Others |
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Auckland University of Technology,
2022-03-01T20:55:56Z.
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| Online Access: | Get fulltext |