| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277432 | Journal of Food Engineering | 2012 | 6 Pages |
Abstract
⺠A novel peanut-milk Kefir was prepared. ⺠Effects of some processing conditions on the novel Kefir quality were studied. ⺠Eighteen hours of fermentation were enough to display good rheological and textural properties. ⺠Incubation at 28 °C was able to improve significantly Kefir quality. ⺠Ratio 7:3 (peanut/skimmed milk) showed optimal physico-mechanical properties.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Meriem Bensmira, Bo Jiang,