White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

Stavros Plessas

Vasillios Ganatsios

Ioanna Mantzourani and Loulouda Bosnea

Resumen

Novel functional dairy product.

Palabras claves

white brined cheese - cheese quality - ripening - prebiotic - probiotic - aromatic profile

Acceso

PÁGINAS

pp. 0 - 0

NÚMERO

Volumen: 11 Parte: 13 (2021)

MATERIAS

REVISTAS SIMILARES

DOI

https://doi.org/10.3390/app11136182

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