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S. T. Sarhir

Sidi Mohamed Ben Abdellah University

Dhar Mehraz

B.P.2626

Fez, Fes 30000

Morocco

  • Sidi Mohamed Ben Abdellah University

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Evaluation of Techno-Functional and Biochemical Characteristics of Selected Lactic Acid Bacteria (Lactococcus Lactis And Leuconostoc Mesenteroides) Used for the Production of Moroccan Fermented Milk, Lben

Number of pages: 45 Posted: 06 Jun 2022
S. T. Sarhir, R. Belkhou, A. Bouseta and Ali Adnan Hayaloglu
Sidi Mohamed Ben Abdellah University, Sidi Mohamed Ben Abdellah University, Sidi Mohamed Ben Abdellah University and Inonu University - Department of Food Engineering
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Lben, lactic acid bacteria, starter culture, technological characteristics, aroma, sensory analysis.