Development, fermentation, and storage of kefir with extract of pineapple residues and Spirulina sp

Fermented drinks of water kefir grains are a healthy option. The study aimed to evaluate the physical, chemical, sugar, active acid, and ethanol profiles, in the fermentation stages 0, 24, and 48 h, to obtain kefir fermented beverages from industrial pineapple and Spirulina residues. sp. biomass pro...

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Veröffentlicht in:	Journal of food processing and preservation 2022-11, Vol.46 (11), p.n/a
Hauptverfasser:	Fontoura Prates, Denise, Radünz, Marjana, Gomes, Rodrigo, Menezes, Jéssica Lima, Spinosa, Wilma Aparecida, Costa, Jorge Alberto Vieira, Ida, Elza Ioko, Gandra, Eliezer Avila
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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