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
·
de Almeida Silva, JBD
·
Schwan, RF
Document Type
Article
Year published
2010
Published
in BIORESOURCE TECHNOLOGY, ISSN: 0960-8524
Volume: 101, Issue: 22, Pages: 8843-8850 (8)
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 20619643
Scopus: 2-s2.0-77955173437
Wos: WOS:000281262900052
Source Identifiers
ISSN: 0960-8524
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