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Production and characteristics of functional fermented whey based beverages / Proizvodnja i karakteristike funkcionalnih fermentisanih napitaka na bazi surutke
(Univerzitet u Beogradu, Tehnološko-metalurški fakultet, 2015)
Number of whey based products on the market is negligible compared to the number of fermented dairy products, which suggests that the improvement of the whey fermentation process could result in new unconventional products ...
Characterization and application of natural hydrogels for encapsulation of probiotic starter culture / Karakterizacija i primena prirodnih hidrogelova za inkapsulaciju probiotske starter kulture
(Univerzitet u Beogradu, Tehnološko-metalurški fakultet, 2019)
Probiotic cultures are becoming more popular in human nutrition primarily because modern consumers tend to use food products that have a more positive impact on their health. The therapeutic effect of food with added live ...