Influence of lactic acid bacteria–fermented Helianthus tuberosus L. and Lupinus luteus on quality of milk products

Influencia de la bacteria ácido-láctica fermentada Helianthus tuberosus L. y Lupinus luteus en la calidad de los productos lácteos

Jurate SlapkauskaiteDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, LithuaniaCorrespondence[email protected]

Dalia SekmokieneDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania

Aiste KabasinskieneDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania

Elena BartkieneDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania

Grazina JuodeikieneDepartment of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania

Antanas SarkinasDepartment of Food Technology, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania;Microbiological Research Laboratory, Food Institute of Kaunas University of Technology, Kaunas, Lithuania

Influence of lactic acid bacteria–fermented Helianthus tuberosus L. and Lupinus luteus on quality of milk products

Influencia de la bacteria ácido-láctica fermentada Helianthus tuberosus L. y Lupinus luteus en la calidad de los productos lácteos

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Influence of lactic acid bacteria–fermented Helianthus tuberosus L. and Lupinus luteus on quality of milk products

Influencia de la bacteria ácido-láctica fermentada Helianthus tuberosus L. y Lupinus luteus en la calidad de los productos lácteos

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