Black Cumin (<i>Nigella sativa</i> L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains
In recent years, there has been a growing interest from the food industry in new products that are increasingly desired by consumers because of the functional ingredients they contain. This category certainly includes fermented plant-based beverages, which combine the properties of plant substrates...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2022-01-01
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| Colección: | Microorganisms |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/2076-2607/10/2/300 |
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