Effect of yacon on the sensory acceptance of kefir and viability of lactic acid bacteria in this beverage
Kefir is a beverage resulting from the fermentation of kefir grains in pasteurized or sterilized milk. Regular consumption can have beneficial effects on consumer health. The objective of this work was to evaluate the effect of the addition of yacon on the sensorial acceptance of kefir as well as th...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Essentia Editora IFFluminense
2018-08-01
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| Series: | Vértices |
| Subjects: | |
| Online Access: | http://essentiaeditora.iff.edu.br/index.php/vertices/article/view/11236 |