Production of probiotic kefir from different plant-based milks
In this study, production of plant-based kefir was carried out using oat, soy and coconut milks. On specific days of the storage (0th, 3rd and 7th day), physicochemical, microbial, and antimicrobial characteristics of the plant-based kefirs were investigated. The pH values of the samples decreased t...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2025.2458351 |
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