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Characterization of kombucha microflora in fermented milk beverages / Karakterizacija mikroflore kombuhe u fermentisanim mlečnim napicima
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Application of tea fungus has been increasing world-wide as it is useful for obtaining fermented tea beverages with potential therapeutic characteristics. It is known that tea fungus is composed of acetic acid bacteria and ...
Changes in microflora of tea fungus during storage of fermented dairy beverages / Promena mikroflore čajne gljive tokom skladištenja fermentisanih mlečnih napitaka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
The tea fungus is being increasingly used in the production of innovative food products, both in Serbia and in other countries. This trend can be primarily ascribed to potential therapeutic characteristics of the fungus. ...