Cerrado cagaita (Eugenia dysenterica) cloudy and clarified beverages: Effect of kefir fermentation and inulin addition
This study evaluated the effects of kefir fermentation and inulin addition on the characteristics of cloudy or clarified cagaita (Eugenia dysenterica (Mart.) DC.) beverages. The products were evaluated for their physicochemical and functional characteristics, microbiological viability, and microbiot...
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Published in | Food bioscience Vol. 61; p. 104767 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Elsevier Ltd
01.10.2024
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Subjects | |
Online Access | Get full text |
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