검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations Magalhaes KT, Pereira MA, Nicolau A, Dragone G, Domingues L, Teixeira JA, Silva JBD, Schwan RF Bioresource Technology, 101(22), 8843, 2010 |