HIGHLIGHTS
- What: The aim of this study is to assess the variables that influence the chemical and microbiological makeup of the beverage, which in turn affects the grain growth and health benefits of kefir.
- Who: User from the University of Agricultural Sciences and Veterinary Medicine have published the Article: Microbiological and Physicochemical Characteristics of a New Functional Beverage, in the Journal: (JOURNAL) of November/15,/2005
SUMMARY
Fermented beverages are among the oldest products consumed worldwide, while in recent years much attention has been paid to identifying their functionality (Avîrvarei et_al . . .
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