%0 Journal Article
%T STUDYING PROBIOTIC STRAIN L. PLANTARUM USE POSSIBILITY IN SEMI-HARD CHEESE TECHNOLOGY
%A Nikitina, E.V.
%A Yunusov, E.S.
%A Astakhov, N.M.
%K probiotic, cheese, texture, chemical indicators, proteolytic activity, color, antioxidant activity
%J Bulletin of KSAU
%D 2025
%N 0
%P 12
%I Krasnoyarsk State Agrarian University