Open AccessPhysicochemical properties and survival of Lactobacillus casei in fermented milk beverages produced with addition of selected milk protein preparations
Author(s) -
Waldemar Gustaw,
Justyna Kozioł,
Adam Waśko,
Katarzyna Skrzypczak,
Monika MichalakMajewska,
Maciej Nastaj
Publication year - 2015
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2015/103/094
Subject(s) - food science , lactobacillus casei , fermentation , chemistry , milk protein , lactobacillus , probiotic , biology , bacteria , genetics