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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| Principais autores: | , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI AG
2024-08-01
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| 叢編: | Fermentation |
| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2311-5637/10/8/420 |
| 標簽: |
沒有標簽, 成為第一個標記此記錄!
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