Production of Fermented Cheese Whey-Based Beverage Using Kefir Grains as Starter Culture: Evaluation of Morphological and Microbial Variations

AuthID
 P-003-18C
8
Author(s)
Magalhaes, KT
·
Silva, JBD
·
Schwan, RF
Tipo de Documento
Article
Year published
2010
Publicado
in BIORESOURCE TECHNOLOGY, ISSN: 0960-8524
Volume: 101, Número: 22, Páginas: 8843-8850 (8)
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Publication Identifiers
Pubmed: 20619643
SCOPUS: 2-s2.0-77955173437
Wos: WOS:000281262900052
Source Identifiers
ISSN: 0960-8524
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