Related Experiment Video
Updated: Jun 14, 2025

08:38
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
24.4K
Dairy Products: Processing Technology and Sensory Properties
Michele Faccia1, Giuseppe Natrella1
1Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy.
Foods (Basel, Switzerland)
|August 29, 2024
Abstract:
In developed countries, the dairy sector is going through a highly challenging phase as a consequence of changes in consumers' expectations and the spread of new cultural approaches to food [...].

