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Evaluation of the kefir potential to produce a fermented pr..:
Afonso, Maria João A.P.S
;
Guerra, Nelson P
;
Río, Pablo G
...
Afonso, Maria João A.P.S.; Guerra, Nelson P.; Río, Pablo G.; Martins, Fátima; Baptista, Paula; Pereira, Ermelinda; Ramalhosa, Elsa (2022). Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study. In International Web Conference on Food Choice & Eating Motivation: Book of Abstracts. Viseu. , 2022
Link:
http://hdl.handle.net/10198/27026
RT Journal T1 <Title>Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftipb:oai:bibliotecadigital.ipb.pt:10198_27026&Exemplar=1&LAN=DE A1 Afonso, Maria João A.P.S A1 Guerra, Nelson P A1 Río, Pablo G A1 Martins, Fátima A1 Baptista, Paula A1 Pereira, Ermelinda A1 Ramalhosa, Elsa PB Instituto Politécnico de Viseu YR 2022 K1 Fermentation K1 Kefir K1 Chestnut purée K1 Probiotics K1 Functional food JF Afonso, Maria João A.P.S.; Guerra, Nelson P.; Río, Pablo G.; Martins, Fátima; Baptista, Paula; Pereira, Ermelinda; Ramalhosa, Elsa (2022). Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study. In International Web Conference on Food Choice & Eating Motivation: Book of Abstracts. Viseu LK http://hdl.handle.net/10198/27026 DO http://hdl.handle.net/10198/27026 SF ELIB - SuUB Bremen
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