Desarrollo de un bioproceso: kéfir vegano de arroz-avena con propiedades antioxidantes
of 11 bacteria and a yeast, to develop a vegan kefir formulation based on rice and oats, testing three different rice-oat ratios (50-50%, 25-75% and 75-25% respectively) and one of them was chosen. Subsequently, we worked with three kefir treatments (one vegan, one based on cow's milk...
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
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| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/70 |