Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology
The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts,...
Guardat en:
| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Wiley
2019-01-01
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| Col·lecció: | Journal of Chemistry |
| Accés en línia: | http://dx.doi.org/10.1155/2019/1218058 |
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