Publicação

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

Detalhes bibliográficos
Resumo:	The concept of functional food as a source of energy and nutrients, promoting healthy benefit and reducing the disease risk
Autores principais:	Afonso, Maria João A.P.S.
Outros Autores:	Guerra, Nelson P.; Río, Pablo G.; Martins, Fátima; Baptista, Paula; Pereira, Ermelinda; Ramalhosa, Elsa
Assunto:	Fermentation Kefir Chestnut purée Probiotics Functional food
Ano:	2022
País:	Portugal
Tipo de documento:	documento de conferência
Tipo de acesso:	acesso aberto
Instituição associada:	Instituto Politécnico de Bragança
Idioma:	inglês
Origem:	Biblioteca Digital do IPB

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