Artisanal Cream Cheese Fermented with Kefir Grains
This is the first study that investigates the effect of kefir with an emphasis on the production of short-chain fatty acids (SCFAs) during the fermentation process in food products. The products developed and characterized were an artisanal cream cheese without cream and one with added cream, and fo...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2024-08-01
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| シリーズ: | Fermentation |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2311-5637/10/8/420 |
| タグ: |
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