Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder
In this study, the effects of the fermentation kinetics, determination of the number of lactic acid bacteria, texture, water holding capacity, and color of fermented soy beverages with acai powder (3 and 6% <i>w</i>/<i>v</i>) were investigated. The addition of acai powder sig...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/4/324 |