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Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2274, doi. 10.1007/s13197-021-05241-y
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- Article
Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum.
- Published in:
- Dairy / Mljekarstvo, 2021, v. 71, n. 4, p. 215, doi. 10.15567/mljekarstvo.2021.0401
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- Article
TEXTURAL CHARACTERISTICS AND COLOUR OF FRESH CHEESE OBTAINED BY KOMBUCHA INOCULUM.
- Published in:
- Journal of Hygienic Engineering & Design, 2022, v. 38, p. 234
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- Publication type:
- Article
NEW FRESH CHEESE MADE WITH KOMBUCHA INOCULUM AS A NON-CONVENTIONAL STARTER CULTURE.
- Published in:
- Journal of Hygienic Engineering & Design, 2022, v. 38, p. 230
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- Article