Evaluation of the quality of commercial starter derivatives for use in yoghurt beverage products
The starter used in yogurt beverage production influences its physicochemical properties, microbiological composition, and sensory quality. While using starter derivatives can reduce production costs, a challenge arises in that they may alter their adaptability to different production conditions and...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/62/bioconf_iconbeat2024_03001.pdf |
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