Fermented drink elaborated with lactic acid bacteria isolated from chiapaneco traditional pozol
One of the main residues in Chiapas comes from the cheese industry, whey, which contains high quality nutrients (lactose 4.5 %, soluble proteins 0.7 % and bioactive peptides). By containing optimum amounts of sugars, it is a good source for fermentation by means of lactic acid bacteria (LAB). In Chi...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , |
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| Fformat: | Online |
| Iaith: | spa |
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Universidad Autónoma de Tamaulipas
2018
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| Mynediad Ar-lein: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/871 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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