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

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Bibliographic Details
Title: Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices.
Alternate Title: Viabilidad química, microbiológica y sensorial de bebidas de kéfir bajas en calorías y sin lácteos preparadas a partir de jugos de frutas tropicales mixtas.
Authors: Tavares, Pedro Paulo Lordelo Guimarães1 (AUTHOR) pp.lordelo@gmail.com, dos Anjos, Emanuele Araújo2 (AUTHOR), Nascimento, Renata Quartieri3 (AUTHOR), da Silva Cruz, Larissa Farias1 (AUTHOR), Lemos, Paulo Vitor França3 (AUTHOR), Druzian, Janice Izabel1 (AUTHOR), de Oliveira, Thâmilla Thalline Batista1 (AUTHOR), de Andrade, Roberta Barreto1 (AUTHOR), da Costa Souza, Adriana Lúcia4 (AUTHOR), Magalhães-Guedes, Karina Teixeira1 (AUTHOR), de Oliveira Mamede, Maria Eugênia1 (AUTHOR)
Source: CyTA: Journal of Food. 2021, Vol. 19 Issue 1, p457-464. 8p.
Database: Academic Search Ultimate
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Description
ISSN:19476337
DOI:10.1080/19476337.2021.1906753