Pulse ingredients supplementation affects kefir quality and...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 8

Pulse ingredients supplementation affects kefir quality and antioxidant capacity during storage

Saadi, Linda Ould, Zaidi, Farid, Oomah, B. Dave, Haros, Monika, Yebra, Maria Jesus, Hosseinian, Farah
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.08.011
Date:
August, 2017
File:
PDF, 827 KB
english, 2017
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