The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

https://doi.org/10.5398/tasj.2019.42.2.152

Last Updated : December 23, 2022

Total Citation : 16

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Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic

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Autogenic successions of bacteria and fungi in kefir grains from different origins when sub-cultured in goat milk

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GIDA / THE JOURNAL OF FOOD : 2020
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