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1
Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108603
Abstract: Abstract The aim of this research was to prepare bacterial cellulose film (BCF) containing free and microencapsulated Lactobacillus acidophilus and Bifidobacterium animalis with sodium alginate (SA) and pectin. The particle size of microcapsules and the…
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Keywords:
preservation white;
bacterial cellulose;
cheese feta;
bio preservation ... See more keywords
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3
Published in 2022 at "Foods"
DOI: 10.3390/foods11030374
Abstract: Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of…
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Keywords:
white brined;
partial total;
serbian white;
replacement ... See more keywords