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

This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), t...

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Detalles Bibliográficos
Autores principales: M’hir, Sana, Filannino, Pasquale, Mejri, Asma, Tlais, Ali Zein Alabiden, Di Cagno, Raffaella, Ayed, Lamia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912806/
https://www.ncbi.nlm.nih.gov/pubmed/33535686
http://dx.doi.org/10.3390/foods10020294

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912806/
https://www.ncbi.nlm.nih.gov/pubmed/33535686
http://dx.doi.org/10.3390/foods10020294

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