Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

dc.contributor.author	Vasiliauskaite, Agne
dc.contributor.author	Mileriene, Justina
dc.contributor.author	Songisepp, Epp
dc.contributor.author	Rud, Ida
dc.contributor.author	Muizniece-Brasava, Sandra
dc.contributor.author	Ciprovica, Inga
dc.contributor.author	Axelsson, Lars
dc.contributor.author	Lutter, Liis
dc.contributor.author	Aleksandrovas, Elvidas
dc.contributor.author	Tammsaar, Ene
dc.contributor.author	Salomskiene, Joana
dc.contributor.author	Serniene, Loreta
dc.contributor.author	Malakauskas, Mindaugas
dc.date.accessioned	2023-02-08T13:32:21Z
dc.date.available	2023-02-08T13:32:21Z
dc.date.created	2022-11-30T15:02:36Z
dc.date.issued	2022
dc.identifier.citation	Foods. 2022, 11 (21), .
dc.identifier.issn	2304-8158
dc.identifier.uri	https://hdl.handle.net/11250/3049337
dc.language.iso	eng
dc.title	Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement
dc.title.alternative	Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.pagenumber	0
dc.source.volume	11
dc.source.journal	Foods
dc.source.issue	21
dc.identifier.doi	10.3390/foods11213353
dc.identifier.cristin	2085980
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1