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Characteristics of kefir prepared with different grain:milk ratios

1998

Garrote, G.L. | Abraham, A.G. | Antoni, G.L. de (Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CIDCA), 47 y 116 1900 La Plata (Argentina))

AGROVOC Keywords
acidification calidad carbon dioxide cultured milk dioxyde de carbone flora microbiana flore microbienne granule granules kefir lactobacillus lactococcus leche fermentada levadura levure microbial flora ph quality viscosidad viscosity yeasts
Bibliographic information
Volume 65 Issue 1
Pagination
pp. 149-154
Other Subjects
Lait fermente; Granulos; Qualite; Acidificacion; Dioxido de carbono; Viscosite
Language
English
Note
15 ref.
1998-08-15
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