Претраживање
Приказ резултата 201-202 од 202
Influence of the frozen storage period on the coagulation properties of caprine milk
(Elsevier Sci Ltd, Oxford, 2016)
Coagulation properties of caprine milk frozen for up to 60 days at -27 degrees C were investigated using a rheometer with a vane geometry tool. Coagulation time (CT) and aggregation rate (AR) were estimated during gel ...
Dark chocolate as a matrix for probiotic bacteria
(6th Central European Congress on Food, CEFood 2012, 2012)
Food products containing beneficial microorganisms, mostly lactic acid bacteria which effectively affect human digestive and immune systems, represent one of the largest market of functional foods, with dairy products as ...