Development of a functional fermented peanut-based cheese analog using probiotic bacteria

• Autorzy: Sharma P. , Sharma D. , Amin A.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

cheese; analogue; proteolysis; cell viability; peanut; probiotic microorganism; probiotic bacteria; Lactobacillus rhamnosus; fermentation

• Wydawca: -
• Czasopismo: BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
• Rocznik: 2018
• Tom: 99
• Numer: 4
• Opis fizyczny: p.435-441,fig.,ref.

Twórcy

autor

Sharma P.

• Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar, India

autor

Sharma D.

• Department of Microbiology, School of Biosciences, Amity University, Jaipur, India

autor

Amin A.

• Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar, India

Identyfikatory

DOI

10.5114/bta.2018.79973