Characterization of the kefir beverage produced from yam (Colocasia esculenta L.), sesame seed (Sesamum indicum L.) and bean (Phaseolus vulgaris L.) extracts
Crossref DOI link: https://doi.org/10.1007/s13197-018-3419-0
Published Online: 2018-09-14
Published Print: 2018-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
da Costa, Marina Rolim
de Alencar, Ernandes Rodrigues
dos Santos Leandro, Eliana
Mendonça, Marcio Antonio
de Souza Ferreira, Wallas Felippe
Text and Data Mining valid from 2018-09-14
Article History
Revised: 1 September 2018
Accepted: 5 September 2018
First Online: 14 September 2018