Low energy Kombucha fermented milk-based beverages
This paper investigates manufacturing of fermented beverages from two types of milk (1 % w/w and 2.2 % w/w fat) by applying of Kombucha, which contains several yeasts and bacterial strains. The starter was the inoculum produced from previous Kombucha fermentation. The applied starter concentrations...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2008-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2008/1450-71880839037M.pdf |