Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures

The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage period of 21 days...

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Autors principals:	Anita Rejdlová, Richardos Nikolaos Salek, Zuzana Míšková, Eva Lorencová, Vendula Kůrová, Richard Adámek, Daniela Sumczynski
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-09-01
Col·lecció:	Foods
Matèries:	fermented beverage carrot juice whey water kefir starter culture milk kefir starter culture physicochemical properties
Accés en línia:	https://www.mdpi.com/2304-8158/12/18/3368
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