Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

por M’hir, Sana, Filannino, Pasquale, Mejri, Asma, Tlais, Ali Zein Alabiden, Di Cagno, Raffaella, Ayed, Lamia
Publicado 2021