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Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

Fuente: Redalyc

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Dettagli Bibliografici
Autore principale:	Flávia Daiana MONTANUCI
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Soggetti:	Agrociencias fat replacer Fermented milk storage stability
Accesso online:	Acceder al recurso
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