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Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir
The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial via...
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| Yayımlandı: | Ciência e Tecnologia de Alimentos |
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| Asıl Yazarlar: | , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
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| Konular: | |
| Online Erişim: | https://www.redalyc.org/articulo.oa?id=395940114031 |
| Etiketler: |
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