Knowledge and consumption habits of kefir in the UFMS academic community
Fermented dairy products using kefir grains are consumed not only for nutritional value but also for their probiotic aspects. Therefore, the interest about kefir is increasing in the population as well in the academic community. However, its applications go beyond the intake of a fermented milk, inc...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2018-08-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://revistadoilct.com.br/rilct/article/view/670 |