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Journal Abstract Search

783 related items for PubMed ID: 28071015

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  • 2. Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage.
    Czarnowska-Kujawska M, Paszczyk B.
    Molecules; 2021 Oct 07; 26(19):. PubMed ID: 34641607
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  • 4. The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk.
    Gustaw W, Kozioł J, Radzki W, Skrzypczak K, Michalak-Majewska M, Sołowiej B, Sławińska A, Jabłońska-Ryś E.
    Acta Sci Pol Technol Aliment; 2016 Oct 07; 15(1):29-36. PubMed ID: 28071036
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  • 5. Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage.
    El-Zahar K, Chobert JM, Sitohy M, Dalgalarrondo M, Haertlé T.
    Nahrung; 2003 Jun 07; 47(3):199-206. PubMed ID: 12866624
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  • 16. Effect of probiotic and storage time of thiamine and riboflavin content in the milk drinks fermented by Lactobacillus casei KNE-1.
    Drywień M, Frąckiewicz J, Górnicka M, Gadek J, Jałosińska M.
    Rocz Panstw Zakl Hig; 2015 Jun 07; 66(4):373-7. PubMed ID: 26656420
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  • 17. Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01.
    Wang H, Wang C, Wang M, Guo M.
    J Food Sci; 2017 Nov 07; 82(11):2650-2658. PubMed ID: 29125639
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