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Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains
Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel probiotic beverage by kefir grains. Different fermentation conditions were used as viz: two fermentation temperature (19 ºC and 25 ºC) and two levels of kefir grains inoculum (5 % and 8%w/v). pH, a...
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| Published in: | J Food Sci Technol |
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| Main Authors: | , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer India
2014
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444931/ https://ncbi.nlm.nih.gov/pubmed/26028755 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1412-9 |
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