Effects of Stinging nettle Powder on Probiotics Survival, Physiochemical Properties, and Nutritional Value of Kefir
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DOI: 10.3390/fermentation11090502
Abstract: Kefir is a historic dairy-fermented beverage produced using lactic acid bacteria and yeast as a starter culture and is considered nutritious with a good taste. Many studies have been conducted to incorporate various possible functional… read more here.
Keywords: stinging nettle; kefir; nettle powder; nutritional value ... See more keywords