Current enzymatic milk fermentation procedures
Aside from bacteria, yeasts and moulds, enzymes from animal, vegetal and microbial sources are increasingly utilized for milk fermentation providing a broad spectrum of innovative product conceptions. In order to alter texture and flavour or to improve the nutritional value of milk-based products fr...
|Journal Title:||European Food Research and Technology|
|Authors and Corporations:|
|In:||European Food Research and Technology, 235, 2012, 1, p. 1-12|
|Type of Resource:||E-Article|