Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir - Concepedia

Concepedia

Publication | Open Access

Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir

DOI Full Paper Access

38

Citations

32

References

2020

Year

Wallaf Costa Vimercati, Cintia da Silva Araújo, Leandro Levate Macedo, Hugo Calixto Fonseca, Jéssica Sousa Guimarães, Luiz Ronaldo de Abreu, Sandra Maria Pinto

Food ChemistryBiomanufacturingBiochemical EngineeringSensory PropertiesFood ProcessingFood TechnologyHealth Sciences

References

	Year	Citations

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