From "Viili" towards "Termoviili", a novel type of fermented milk : Characterization of growth conditions and factors for a co-culture of Lactobacillus delbrueckii and Geotrichum candidum

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Alatossava , T , Li , R & Munsch-Alatossava , P 2013 , ' From "Viili" towards "Termoviili", a novel type of fermented milk : Characterization of growth conditions and factors for a co-culture of Lactobacillus delbrueckii and Geotrichum candidum ' , Journal of food processing & beverages , vol. 1 , no. 2 . < http://www.avensonline.org/wp-content/uploads/2014/01/JFPB-2332-4104-01-0008.pdf >

Title: From "Viili" towards "Termoviili", a novel type of fermented milk : Characterization of growth conditions and factors for a co-culture of Lactobacillus delbrueckii and Geotrichum candidum
Author: Alatossava, Tapani; Li, Ruojie; Munsch-Alatossava, Patricia
Contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Date: 2013
Language: eng
Number of pages: 8
Belongs to series: Journal of food processing & beverages
ISSN: 2332-4104
URI: http://hdl.handle.net/10138/42947
Subject: 1183 Plant biology, microbiology, virology
Viili, yoghurt, Lactobacillus delbrueckii, Geotrichum candidum, formic acid, milk heat treatment
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