HIGHLIGHTS
- who: Vali si Vichi from the University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Department of Food Science1, Department of Technical and Soil Sciences, have published the article: Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt, in the Journal: (JOURNAL) of 17/06/2015
- what: In this study it was investigated how goji berries and honey affected the sensorial quality, the chemical properties, the viability of lactic acid bacteria and concurrent microflora in yoghurt.
SUMMARY
Fermented dairy products are popular because . . .
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