The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions
Food fermentation under pressure has been studied in recent years as a way to produce foods with novel properties. The purpose of this work was to study kefir production under pressure (7–50 MPa) at different temperatures (17–32 °C), as a case study of unconventional food fermentation. The fermentat...
| Prif Awduron: | , , , , , , , , |
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| Fformat: | Erthygl |
| Iaith: | English |
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MDPI AG
2020-08-01
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| Cyfres: | Foods |
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| Mynediad Ar-lein: | https://www.mdpi.com/2304-8158/9/8/1133 |