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1. Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices.

Author

Tavares, Pedro Paulo Lordelo Guimarães, dos Anjos, Emanuele Araújo, Nascimento, Renata Quartieri, da Silva Cruz, Larissa Farias, Lemos, Paulo Vitor França, Druzian, Janice Izabel, de Oliveira, Thâmilla Thalline Batista, de Andrade, Roberta Barreto, da Costa Souza, Adriana Lúcia, Magalhães-Guedes, Karina Teixeira, and de Oliveira Mamede, Maria Eugênia

Subjects
TROPICAL fruit, FRUIT juices, KEFIR, VEGETARIAN foods, LACTIC acid bacteria, SWEETENERS, STEVIA rebaudiana
Abstract

Copyright of CyTA: Journal of Food is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2021
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