Use of kombucha culture in the production of fermented dairy beverages
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DOI: 10.1016/j.lwt.2020.110326
Abstract: Abstract Kombucha is a beverage obtained by fermenting tea containing sugar as a result of the symbiotic relationship between yeast and acetic acid bacteria. In this study, milk and various herbal teas (sage, blackberry, and… read more here.
Keywords: beverage; kombucha culture; tea; dairy ... See more keywords