Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study
Autor: | Afonso, Maria João A.P.S., Guerra, Nelson P., Río, Pablo G., Martins, Fátima, Baptista, Paula, Pereira, Ermelinda, Ramalhosa, Elsa |
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Jazyk: | angličtina |
Rok vydání: | 2022 |
Předmět: | |
Popis: | The concept of functional food as a source of energy and nutrients, promoting healthy benefit and reducing the disease risk info:eu-repo/semantics/publishedVersion |
Databáze: | OpenAIRE |
Externí odkaz: |