The combined effect of pressure and temperature on kefir production - a case study of food fermentation in unconventional conditions
Food fermentation under pressure has been studied in recent years as a way to produce foods with novel properties. The purpose of this work was to study kefir production under pressure (7–50 MPa) at different temperatures (17–32 °C), as a case study of unconventional food fermentation. The fermentat...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/31699 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/31699 |