A review: Chemical, microbiological and nutritional characteristics of kefir

CYTA - Journal of Food

Volumn 13, Issue 3, 2015, Pages 340-345

  Arslan, Seher ^a  

^a PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

composition; fermented milk product; kefir; microbiological properties; nutrition

Indexed keywords

BIODEGRADATION; BLENDING; CARBON DIOXIDE; CHEMICAL ANALYSIS; DAIRIES; LACTIC ACID; MICROORGANISMS; NUTRITION; PROBIOTICS;

CHEMICAL COMPOSITIONS; KEFIR; LACTIC ACID BACTERIA; LACTOBACILLUS SPECIES; MICROBIOLOGICAL COMPOSITION; MICROBIOLOGICAL PROPERTIES; MOLECULAR APPROACH; NUTRITIONAL CHARACTERISTICS;

FERMENTED MILK;

EID: 84928643932     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2014.981588     Document Type: Review

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