Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study

• Author(s): Afonso, Maria João A.P.S. ; Guerra, Nelson P. ; Río, Pablo G. ; Martins, Fátima ; Baptista, Paula ; Pereira, Ermelinda ; Ramalhosa, Elsa
• Date: 2022
• Persistent ID: http://hdl.handle.net/10198/27026
• Origin: Biblioteca Digital do IPB
• Subject(s): Fermentation; Kefir; Chestnut purée; Probiotics; Functional food
• Document Type: Conference object
• Language: English
• Contributor(s): Biblioteca Digital do IPB

Description

The concept of functional food as a source of energy and nutrients, promoting healthy benefit and reducing the disease risk