Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir
Wallaf Costa Vimercati, Cintia da Silva Araújo, Leandro Levate Macedo, Hugo Calixto Fonseca, Jéssica Sousa Guimarães, Luiz Ronaldo de Abreu, Sandra Maria Pinto
Topics & Concepts
KefirFood scienceSkimmed milkTasteChemistryFlavorRheologySweetnessFermentationMathematicsLactic acidBiologyBacteriaMaterials scienceComposite materialGeneticsSensory Analysis and Statistical MethodsCoffee research and impactsConsumer Packaging Perceptions and Trends