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Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter

There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-...

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Detalhes bibliográficos
Publicado no:Foods
Main Authors: Limbad, Mansi, Gutierrez Maddox, Noemi, Hamid, Nazimah, Kantono, Kevin
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7554862/
https://ncbi.nlm.nih.gov/pubmed/32847003
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9091165
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