Enhancing Kefir with Raspberry Pomace: Storage-Dependent Changes in Quality and Stability
This study evaluated the effects of raspberry pomace addition on kefir’s chemical, microbiological, and sensory properties during a 14-day refrigerated storage. Kefir samples were prepared using 10% and 20% raspberry pomace, either retaining or straining out pomace after fermentation. Raspberry poma...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/5/265 |
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