FERMENTATION OF PEANUT MILK WITH LACTOBACILLUS-BULGARICUS AND L-ACIDOPHILUS

被引：34

作者：

BEUCHAT, LR

NAIL, BJ

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb15246.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1109 / 1112

页数：4

共 15 条

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[3] CHANGES IN LIPID-CONTENT OF FERMENTED PEANUTS
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[4] AN AGAR CULTURE MEDIUM FOR LACTIC ACID STREPTOCOCCI AND LACTOBACILLI
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[8] FLAVOR ACCEPTABILITY OF UNFERMENTED AND LACTIC-FERMENTED SOY MILKS
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[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1976, 39 (05): : 342 - 344
[9] GROWTH OF LACTIC-ACID BACTERIA IN SOY MILKS
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