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

AuthID
 P-00H-7Y7
8
Author(s)
Magalhães, KT
·
de Almeida Silva, JB
·
Schwan, RF
Document Type
Article
Year published
2010
Published
in Bioresource Technology, ISSN: 0960-8524
Volume: 101, Issue: 22, Pages: 8843-8850
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ISSN: 0960-8524
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