From Traditional Bulgarian Dairy Products to Functional Foods
Production of the traditional yoghurt, white-brined cheese, and yellow cheese, named “kashkaval”, in the Bulgarian region determines everyday consumption and health benefits for the local population. Аrtisanal dairy products and their autochthonous microbiota are a promising source for the research...
Guardado en:
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2022
|
| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/85105 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares: From Traditional Bulgarian Dairy Products to Functional Foods
- Milk and dairy products as functional foods /
- Post-OCR Text Correction for Bulgarian Historical Documents
- DuoSearch: A Novel Search Engine for Bulgarian Historical Documents
- The Bulgarian Participation in the New Education Movement:: The First Half of the 20th Century
- Bioactive Casein Phosphopeptides in Dairy Products as Nutraceuticals for Functional Foods
- Functional Dairy Probiotic Food Development: Trends, Concepts, and Products