Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage
ABSTRACT Kefir grains are a symbiotic biomass (yeast and bacteria) commonly used to produce milk probiotic fermented beverages. The aim of this study was to produce a mixed beverage of whole milk and açaí (Euterpe oleracea) berry pulp fermented by two different kefir cultures: one specific for milk...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Nacional de Pesquisas da Amazônia
2016-12-01
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| Series: | Acta Amazonica |
| Subjects: | |
| Online Access: | http://www.scielo.br/pdf/aa/v46n4/1809-4392-aa-46-04-00417.pdf |