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Effects of Lactic Acid Bacteria Autolysis on Sensorial Characteristics of Fermented Foods
lactic acid bacteria autolysis sensorial characteristics cheese
2009/3/20
Lactic acid bacteria autolysis is due to intracellular hydrolytic enzymes that act on specific parts of the cell wall causing the release of biologically active compounds, in particular enzymes, to th...
Physico-Chemical and Sensorial Characteristics of Chocolate Prepared from Soymilk
Soymilk chocolate lactose free cholesterol free
2010/9/30
The demand of milk product is increasing. Among all the milk products chocolate is mostly preferred confectionary product. In the present research the beany flavour of soymilk was reduced to a greater...