Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures

The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage period of 21 days...

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Detalles Bibliográficos
Autores principales: Rejdlová, Anita, Salek, Richardos Nikolaos, Míšková, Zuzana, Lorencová, Eva, Kůrová, Vendula, Adámek, Richard, Sumczynski, Daniela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528688/
https://www.ncbi.nlm.nih.gov/pubmed/37761077
http://dx.doi.org/10.3390/foods12183368

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528688/
https://www.ncbi.nlm.nih.gov/pubmed/37761077
http://dx.doi.org/10.3390/foods12183368

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