Similar Items: Lactic acid bacteria in South African indigenous fermented milks and the evaluation of selected strains for application in the manufacturing of cultured milk
- NUTRITIONAL AND BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID BACTERIA-CHALLENGED SORGHUM AND ITS FERMENTATION PRODUCT
- Lactic acid bacteria as antagonists of phytopathogenic bacteria
- Selection and metabolic characterization of mesophylic starter cultures for optimizing the sensory attributes of fruit flavoured Maas
- Molecular characterization and population dynamics of lactic acid bacteria during the fermentation of sorghum
- Taxonomy and physiology of lactic acid bacteria from fortified and natural wines
- CHARACTERIZATION OF β-GALACTOSIDASE BY LACTIC ACID BACTERIA FROM MILK AND TRADITIONALLY FERMENTED MILK PRODUCTS FROM IBADAN
Author: Bester, B.H.
- Fermentation of a finger millet-dairy composite gruel
- Microparticulated whey protein as a fat substitute in frozen yoghurt
- Lactic acid bacteria in South African indigenous fermented milks and the evaluation of selected strains for application in the manufacturing of cultured milk
- Efficiency of two cation exchange methods for isolating lactoperoxidase and lactoferrin from Gouda and Cheddar cheese whey
- Pediococci in South African Cheddar and Gouda cheese
- Survival and Growth of Bacillus cereus during Gouda cheese manufacturing