Development and characterization of a soymilk Kefir-based functional beverage-Reference-Cited by-同舟云学术

Development and characterization of a soymilk Kefir-based functional beverage

Published:2018-03-22 Issue:3 Volume:38 Page:543-550
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SILVA Camilla Fernanda Godinho da¹,SANTOS Ferlando Lima¹,SANTANA Ligia Regina Radomille de²,SILVA Mariangela Vieira Lopes²,CONCEIÇÃO Taiana de Araujo¹

Affiliation:

1. Universidade Federal do Recôncavo da Bahia, Brazil

2. Universidade do Estado da Bahia, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38n3/0101-2061-cta-1678-457X10617.pdf

Reference45 articles.

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3. Optimization of a fermented soy product formulation with a kefir culture and fiber using a simplex-centroid mixture design;Baú T. R.;International Journal of Food Sciences and Nutrition,2013

4. Microbial profile of a kefir sample preparations - grains in natura and lyophilized and fermented suspension;Bergmann R. S. O.;Food Science and Technology,2010

5. Sensory acceptability of the soymilk-based beverage containing strawberry pulp and sucrose;Branco I. G.;Revista Ciências Exatas Naturais,2007

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