TY  JOUR
TI  Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects
KW  Milk
KW  whey protein
KW  enzymes
KW  starter culture
KW  grain
KW  sports nutrition
KW  prebiotic
KW  functional ingredients
JO  Food Processing: Techniques and Technology
AU  Bukharev, A.G.
AU  Gavrilova, N.B.
AU  Kriger, O.V.
AU  Chernopolskaya, N.L.
PY  2022
IS  51
PB  Kemerovo State University