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Filtragem por: Palavra-chave Bacterias Sujeito Queso

Descrição:: The purpose of this study was to evaluate the behavior in physicochemical and sensory characteristics in panela type cheese, with the addition of two lactic acid bacteria (LAB). One being considered a filante strain by its ability to produce an exopolysaccharide (EPS) and the other recognized as a probiotic microorganism....
Sujeito:: Cheese, Evaluación sensorial, Sensory evaluation, and Queso
O Criador:: Jiménez Santiago, Luis Fernando
Contribuinte:: Cruz Guerrero, Alma Elizabeth, Severiano Pérez, Patricia, González Olivares, Luis Guillermo, Rodríguez Serrano, Gabriela Mariana, and Escalona Buendía, Héctor Bernardo
Editor:: Universidad Autónoma Metropolitana
Posgrado:: Maestria en Biotecnologia
Língua:: spa
Año de publicación:: 2015
Direitos:: Acceso Abierto
Licença:: Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:: info:eu-repo/semantics/masterThesis
Identificador:: https://doi.org/10.24275/uami.9g54xj10j

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