Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture

International Journal of Dairy Technology

Volumn 68, Issue 3, 2015, Pages 441-447

  Abdolmaleki, Farzaneh ^a   Mazaheri Assadi, Mahnaz ^b   Akbarirad, Hamid ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b IRANIAN RESEARCH ORGANIZATION FOR SCIENCE AND TECHNOLOGY IROST   (Iran)

^c ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Fermentation; Fermented beverage; Iranian kefir; Soya milk; Starter culture; Whey

Indexed keywords

EID: 84937517022     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12197     Document Type: Article

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