Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential
There is a scarcity of studies evaluating the influence of different commonly marketed sugars in water kefir beverage production. Therefore, this study aimed to evaluate the fermentation of water kefir grains in different sugary solutions: brown, demerara, refined, coconut, and cane molasses. A tota...
Gorde:
| Egile Nagusiak: | , , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI AG
2023-04-01
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| Saila: | Fermentation |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2311-5637/9/4/384 |
| Etiketak: |
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