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Milk And Açaí Berry Pulp Improve Sensorial Acceptability Of Kefir-fermented Milk Beverage [leite E Polpa De Açaí Aumentam A Aceitabilidade Sensorial De Uma Bebida Fermentada Por Kefir]
(Instituto Nacional de Pesquisas da Amazonia, 2016)
Kefir micro‐organisms: their role in grain assembly and health properties of fermented milk
(Wiley Blackwell Publishing, Inc, 2019-03)
Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with kefir grains, which are built up by a complex community of lactic acid and acetic acid bacteria and yeasts confined in a ...
Kefir micro-organisms: their role in grain assembly and health properties of fermented milk
(Wiley Blackwell Publishing, Inc, 2019-03)
Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with kefir grains, which are built up by a complex community of lactic acid and acetic acid bacteria and yeasts confined in a ...
Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir
(ELSEVIER SCI LTD, 2011)
Cheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their suitability as novel substrates for the production of kefir-like beverages. Lactose consumption, ethanol production, as well as organic acids ...
Fermented milk obtained with kefir grains as an ingredient in breadmaking
(Wiley, 2014-04)
The objectives of this research were to study the effect of the addition of lyophilised kefir milk to premixes for household production of bread and evaluate the quality attributes of them. Four lyophilised samples were ...
Milk And Acai Berry Pulp Improve Sensorial Acceptability Of Kefir-fermented Milk Beverage
(Inst Nacional Pesquisas AmazoniaManaus, 2016)