2013•Food Chemistry and Technology (Maisto Chemija ir Technologija)Requires access

Impact of starters with Helianthus tuberosus L. obtained by solid-state and traditional fermentation on the quality of fermented milk products.

Jūratė Šlapkauskaitė, Dalia Sekmokienė, Elena Bartkienė, Gražina Juodeikienė, Daiva Vidmantienė, K. Barčauskaitė, Galina Garmienė

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Key concepts: Fermentation, Solid-state fermentation, Food science, Quality (philosophy), Helianthus, Biotechnology, Biology, Mathematics

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Impact of starters with Helianthus tuberosus L. obtained by solid-state and traditional fermentation on the quality of fermented milk products. — Research Paper | ScholarLens