Black Cumin (Nigella sativa L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains

In recent years, there has been a growing interest from the food industry in new products that are increasingly desired by consumers because of the functional ingredients they contain. This category certainly includes fermented plant-based beverages, which combine the properties of plant substrates...

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Detalles Bibliográficos
Autores principales: Łopusiewicz, Łukasz, Śmietana, Natalia, Paradowska, Daria, Drozłowska, Emilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8876032/
https://www.ncbi.nlm.nih.gov/pubmed/35208755
http://dx.doi.org/10.3390/microorganisms10020300

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8876032/
https://www.ncbi.nlm.nih.gov/pubmed/35208755
http://dx.doi.org/10.3390/microorganisms10020300

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