Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir
Author:
Affiliation:
1. Ankara University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n3/0101-2061-cta-fst27919.pdf
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4. Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process;Blaiotta G.;Food Microbiology,2014
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