검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation Koutinas AA, Bekatorou A, Katechaki E, Dimitrellou D, Kopsahelis N, Papapostolou H, Panas P, Sideris K, Kallis M, Bosnea LA, Koliopoulos D, Sotiropoulos P, Panteli A, Kourkoutas Y, Kanellaki M, Soupioni M Applied Biochemistry and Biotechnology, 160(6), 1734, 2010 |
| 2 |
Thermal Drying of Lactobacillus delbrueckii subsp bulgaricus and its Efficient Use as Starter for Whey Fermentation and Unsalted Cheese Making Katechaki E, Solomonidis T, Bekatorou A, Koutinas AA Applied Biochemistry and Biotechnology, 162(5), 1270, 2010 |
| 3 |
Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese production Katechaki E, Panas P, Kourkoutas Y, Koliopoulos D, Koutinas AA Bioresource Technology, 100(14), 3618, 2009 |
| 4 |
Whey valorisation: A complete and novel technology development for dairy industry starter culture production Koutinas AA, Papapostolou H, Dimitrellou D, Kopsahelis N, Katechaki E, Bekatorou A, Bosnea LA Bioresource Technology, 100(15), 3734, 2009 |