The Effect of Fermentation Temperature and the Sucrose Addition on Antibacterial Activity and Sensory Properties of Kefir Beverages made using Coconut Milk
The main substrate in order to the preparation of kefir is cow’s milk. Some people don’t drink cow’s milk because they’re vegetarians or because they have issues like casein allergy or lactose intolerance. In this study, kefir samples made with coconut milk were examined for their sensory qualities...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Research Institute of Food Sciences and technology
2025-12-01
|
| Schriftenreihe: | Research and Innovation in Food Science and Technology |
| Schlagworte: | |
| Online-Zugang: | https://journals.rifst.ac.ir/article_236102_5c8c83dfaed10e1115124258aaa90c46.pdf |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|