Sarić, Zlatan

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orcid::0000-0003-3072-8935
  • Sarić, Zlatan (4)
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Author's Bibliography

PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY

Milišić, Amila; Sarić, Zlatan; Biber, Lejla; Oras, Amila; Begić, Munevera; Dizdarević, Tarik; Barać, Miroljub; Sakić-Dizdarević, Svjetlana

(Institute for animal husbandry, Belgrade, Serbia, 2023)

TY  - JOUR
AU  - Milišić, Amila
AU  - Sarić, Zlatan
AU  - Biber, Lejla
AU  - Oras, Amila
AU  - Begić, Munevera
AU  - Dizdarević, Tarik
AU  - Barać, Miroljub
AU  - Sakić-Dizdarević, Svjetlana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6727
AB  - Probiotic fermented milks are known as high-value functional and
sensory food. There is a limited range of fruit-flavoured probiotic fermented milks
on the market. However, probiotics with added honey are not commonly found. In
addition to sensory attributes, honey, as a natural ingredient, contributes to
improving the functional properties of probiotic fermented milks. Therefore, the
aim of this study was to investigate the possibilities of producing probiotic
fermented milk with added honey and to analyze its chemical, physical and sensory
properties. Milk with different fat content was used for probiotic fermented milk
production. Probiotic beverage was produced using yogurt starter culture with
probiotic strains. Two indigenous types of honey produced in Bosnia and
Herzegovina were used, meadow and mountain honey. The raw materials used in
the production of honey-flavoured probiotic fermented milk were analyzed.
Chemical, physical (dry matter, fat, protein and acids content, pH, viscosity, water
activity) and sensory properties of produced beverages were done. Chemical
composition of honey-flavoured probiotic fermented milk was (%): dry matter
16.23-18.38; fat 0.90-2.80; protein 2.61-2.77 and acidity 0.750-0.789. pH and
water activity ranged from 4.37 and 0.941 to 4.60 and 0.945 resp. Viscosity of
samples was between 147 and 370 mPas. A good quality of honey-flavoured
probiotic fermented milk was obtained, which was sensory highly rated. The best
rated was the one with 2.80% of milk fat and addition of meadow honey.
PB  - Institute for animal husbandry, Belgrade, Serbia
T2  - 14th International Symposium Modern Trends in Livestock Production
T1  - PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6727
ER  - 
@article{
author = "Milišić, Amila and Sarić, Zlatan and Biber, Lejla and Oras, Amila and Begić, Munevera and Dizdarević, Tarik and Barać, Miroljub and Sakić-Dizdarević, Svjetlana",
year = "2023",
abstract = "Probiotic fermented milks are known as high-value functional and
sensory food. There is a limited range of fruit-flavoured probiotic fermented milks
on the market. However, probiotics with added honey are not commonly found. In
addition to sensory attributes, honey, as a natural ingredient, contributes to
improving the functional properties of probiotic fermented milks. Therefore, the
aim of this study was to investigate the possibilities of producing probiotic
fermented milk with added honey and to analyze its chemical, physical and sensory
properties. Milk with different fat content was used for probiotic fermented milk
production. Probiotic beverage was produced using yogurt starter culture with
probiotic strains. Two indigenous types of honey produced in Bosnia and
Herzegovina were used, meadow and mountain honey. The raw materials used in
the production of honey-flavoured probiotic fermented milk were analyzed.
Chemical, physical (dry matter, fat, protein and acids content, pH, viscosity, water
activity) and sensory properties of produced beverages were done. Chemical
composition of honey-flavoured probiotic fermented milk was (%): dry matter
16.23-18.38; fat 0.90-2.80; protein 2.61-2.77 and acidity 0.750-0.789. pH and
water activity ranged from 4.37 and 0.941 to 4.60 and 0.945 resp. Viscosity of
samples was between 147 and 370 mPas. A good quality of honey-flavoured
probiotic fermented milk was obtained, which was sensory highly rated. The best
rated was the one with 2.80% of milk fat and addition of meadow honey.",
publisher = "Institute for animal husbandry, Belgrade, Serbia",
journal = "14th International Symposium Modern Trends in Livestock Production",
title = "PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6727"
}
Milišić, A., Sarić, Z., Biber, L., Oras, A., Begić, M., Dizdarević, T., Barać, M.,& Sakić-Dizdarević, S.. (2023). PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY. in 14th International Symposium Modern Trends in Livestock Production
Institute for animal husbandry, Belgrade, Serbia..
https://hdl.handle.net/21.15107/rcub_agrospace_6727
Milišić A, Sarić Z, Biber L, Oras A, Begić M, Dizdarević T, Barać M, Sakić-Dizdarević S. PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY. in 14th International Symposium Modern Trends in Livestock Production. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6727 .
Milišić, Amila, Sarić, Zlatan, Biber, Lejla, Oras, Amila, Begić, Munevera, Dizdarević, Tarik, Barać, Miroljub, Sakić-Dizdarević, Svjetlana, "PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY" in 14th International Symposium Modern Trends in Livestock Production (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6727 .

[The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]

Vučić, Tanja; Milinčić, Danijel; Žilić, Slađana; Ignjatović-Sredović, Ivana; Sarić, Zlatan; Ećim-Djurić, Olivera; Kostić, Aleksandar; Barać, Miroljub

(Hrvatska Mljekarska Udruga, 2021)

TY  - JOUR
AU  - Vučić, Tanja
AU  - Milinčić, Danijel
AU  - Žilić, Slađana
AU  - Ignjatović-Sredović, Ivana
AU  - Sarić, Zlatan
AU  - Ećim-Djurić, Olivera
AU  - Kostić, Aleksandar
AU  - Barać, Miroljub
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5909
AB  - The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capac-ity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight pep-tides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.
PB  - Hrvatska Mljekarska Udruga
T2  - Mljekarstvo
T1  - [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]
EP  - 265
IS  - 4
SP  - 253
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0403
ER  - 
@article{
author = "Vučić, Tanja and Milinčić, Danijel and Žilić, Slađana and Ignjatović-Sredović, Ivana and Sarić, Zlatan and Ećim-Djurić, Olivera and Kostić, Aleksandar and Barać, Miroljub",
year = "2021",
abstract = "The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capac-ity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight pep-tides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.",
publisher = "Hrvatska Mljekarska Udruga",
journal = "Mljekarstvo",
title = "[The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]",
pages = "265-253",
number = "4",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0403"
}
Vučić, T., Milinčić, D., Žilić, S., Ignjatović-Sredović, I., Sarić, Z., Ećim-Djurić, O., Kostić, A.,& Barać, M.. (2021). [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]. in Mljekarstvo
Hrvatska Mljekarska Udruga., 70(4), 253-265.
https://doi.org/10.15567/mljekarstvo.2020.0403
Vučić T, Milinčić D, Žilić S, Ignjatović-Sredović I, Sarić Z, Ećim-Djurić O, Kostić A, Barać M. [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]. in Mljekarstvo. 2021;70(4):253-265.
doi:10.15567/mljekarstvo.2020.0403 .
Vučić, Tanja, Milinčić, Danijel, Žilić, Slađana, Ignjatović-Sredović, Ivana, Sarić, Zlatan, Ećim-Djurić, Olivera, Kostić, Aleksandar, Barać, Miroljub, "[The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]" in Mljekarstvo, 70, no. 4 (2021):253-265,
https://doi.org/10.15567/mljekarstvo.2020.0403 . .
2
2
4

The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses

Vučić, Tanja; Milincić, Danijel D.; Žilić, Sladjana; Sredović-Ignjatović, Ivana; Sarić, Zlatan; Ećim-Djurić, Olivera; Kostić, Aleksandar; Barać, Miroljub

(Croatian Dairy Union, Zagreb, 2020)

TY  - JOUR
AU  - Vučić, Tanja
AU  - Milincić, Danijel D.
AU  - Žilić, Sladjana
AU  - Sredović-Ignjatović, Ivana
AU  - Sarić, Zlatan
AU  - Ećim-Djurić, Olivera
AU  - Kostić, Aleksandar
AU  - Barać, Miroljub
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5313
AB  - The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow's and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P lt 0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 7129 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow's cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses
EP  - 265
IS  - 4
SP  - 253
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0403
ER  - 
@article{
author = "Vučić, Tanja and Milincić, Danijel D. and Žilić, Sladjana and Sredović-Ignjatović, Ivana and Sarić, Zlatan and Ećim-Djurić, Olivera and Kostić, Aleksandar and Barać, Miroljub",
year = "2020",
abstract = "The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow's and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P lt 0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 7129 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow's cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses",
pages = "265-253",
number = "4",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0403"
}
Vučić, T., Milincić, D. D., Žilić, S., Sredović-Ignjatović, I., Sarić, Z., Ećim-Djurić, O., Kostić, A.,& Barać, M.. (2020). The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses. in Mljekarstvo
Croatian Dairy Union, Zagreb., 70(4), 253-265.
https://doi.org/10.15567/mljekarstvo.2020.0403
Vučić T, Milincić DD, Žilić S, Sredović-Ignjatović I, Sarić Z, Ećim-Djurić O, Kostić A, Barać M. The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses. in Mljekarstvo. 2020;70(4):253-265.
doi:10.15567/mljekarstvo.2020.0403 .
Vučić, Tanja, Milincić, Danijel D., Žilić, Sladjana, Sredović-Ignjatović, Ivana, Sarić, Zlatan, Ećim-Djurić, Olivera, Kostić, Aleksandar, Barać, Miroljub, "The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses" in Mljekarstvo, 70, no. 4 (2020):253-265,
https://doi.org/10.15567/mljekarstvo.2020.0403 . .
2
2

Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

Sertović, Edina; Sarić, Zlatan; Barać, Miroljub; Barukčić, Irena; Kostić, Aleksandar; Božanić, Rajka

(Faculty Food Technology Biotechnology, Zagreb, 2019)

TY  - JOUR
AU  - Sertović, Edina
AU  - Sarić, Zlatan
AU  - Barać, Miroljub
AU  - Barukčić, Irena
AU  - Kostić, Aleksandar
AU  - Božanić, Rajka
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5006
AB  - The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow's milk and soy beverage served as control samples. Fermentation was performed at 43 degrees C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (10(6) CFU/mL). Lactic acid was the most prevalent organic acid in all samples (660.1 to 1003.0 mg/100 mL). The fatty acid profiles of fermented beverages were as follows: the mass fraction of saturated fatty acids was 22.2-82.7%, of unsaturated fatty acids 22.3-77.8% and of polyunsaturated fatty acids 15.5-65.9%. The main soy suga rs were transformed well (80 % stachyose and 50 % raffinose conversion) into lactic acid during fermentation. Functional probiotic beverages were successfully produced from different volume ratios of cow's milk and soy beverage by L. acidophilus LaS and yoghurt culture. Mixing cow's milk with soy beverage significantly improved the sensory properties of the product, especially its smell, taste and colour. The acceptability test showed good acceptance by potential consumers of all fermented beverage samples except for the sample made from 100 % soy beverage. In the end, the obtained results represent a good basis for further optimisation of the ideal volume ratios of cow's milk and soy beverage for production of fermented beverages characterised by good viability of probiotic bacteria as well as by good functional, nutritive and sensory characteristics.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture
EP  - 471
IS  - 4
SP  - 461
VL  - 57
DO  - 10.17113/ftb.57.04.19.6344
ER  - 
@article{
author = "Sertović, Edina and Sarić, Zlatan and Barać, Miroljub and Barukčić, Irena and Kostić, Aleksandar and Božanić, Rajka",
year = "2019",
abstract = "The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow's milk and soy beverage served as control samples. Fermentation was performed at 43 degrees C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (10(6) CFU/mL). Lactic acid was the most prevalent organic acid in all samples (660.1 to 1003.0 mg/100 mL). The fatty acid profiles of fermented beverages were as follows: the mass fraction of saturated fatty acids was 22.2-82.7%, of unsaturated fatty acids 22.3-77.8% and of polyunsaturated fatty acids 15.5-65.9%. The main soy suga rs were transformed well (80 % stachyose and 50 % raffinose conversion) into lactic acid during fermentation. Functional probiotic beverages were successfully produced from different volume ratios of cow's milk and soy beverage by L. acidophilus LaS and yoghurt culture. Mixing cow's milk with soy beverage significantly improved the sensory properties of the product, especially its smell, taste and colour. The acceptability test showed good acceptance by potential consumers of all fermented beverage samples except for the sample made from 100 % soy beverage. In the end, the obtained results represent a good basis for further optimisation of the ideal volume ratios of cow's milk and soy beverage for production of fermented beverages characterised by good viability of probiotic bacteria as well as by good functional, nutritive and sensory characteristics.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture",
pages = "471-461",
number = "4",
volume = "57",
doi = "10.17113/ftb.57.04.19.6344"
}
Sertović, E., Sarić, Z., Barać, M., Barukčić, I., Kostić, A.,& Božanić, R.. (2019). Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 57(4), 461-471.
https://doi.org/10.17113/ftb.57.04.19.6344
Sertović E, Sarić Z, Barać M, Barukčić I, Kostić A, Božanić R. Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture. in Food Technology and Biotechnology. 2019;57(4):461-471.
doi:10.17113/ftb.57.04.19.6344 .
Sertović, Edina, Sarić, Zlatan, Barać, Miroljub, Barukčić, Irena, Kostić, Aleksandar, Božanić, Rajka, "Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture" in Food Technology and Biotechnology, 57, no. 4 (2019):461-471,
https://doi.org/10.17113/ftb.57.04.19.6344 . .
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5
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