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Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter
There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554862/ https://www.ncbi.nlm.nih.gov/pubmed/32847003 http://dx.doi.org/10.3390/foods9091165 |