Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk
Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL−1 and 36....
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | International Journal of Microbiology |
| Online Access: | http://dx.doi.org/10.1155/2020/7019286 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|