Investigation of the potential usage of tea fungus kombucha in the production of fermented dairy products
Due to the increasing consumers' interest for 'healthy' food, it is necessary to include functional ingredients in our food. Tea kombucha mushroom is just one of them. Black tea sweetened with sucrose is most commonly used as a substrate for tea fungus microorganisms. The metabolic ac...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2012-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2012/1821-44871203106R.pdf |