Open AccessFermentation Parameters of Suero Costeño Elaborated with Lactic Acid Bacteria Strains
Author(s) -
Diofanor Acevedo,
Piedad Margarita Montero Castillo,
José Jaimes-Morales
Publication year - 2021
Publication title -
current research in nutrition and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.255
H-Index - 14
eISSN - 2347-467X
pISSN - 2322-0007
DOI - 10.12944/crnfsj.9.3.30
Subject(s) - fermentation , lactobacillus paracasei , lactose , starter , lactococcus lactis , lactic acid , food science , bacteria , lactobacillus , biology , genetics