Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules

Article

Abstract: Numerous fruits are produced in Ecuador, of which about 40% are never eaten. In addition, fresh goat

Palabras claves:

common strawberry (Fragaria × ananassa), functional beverage, goat milk whey valorisation, multi-objective optimization, Response Surface Methodology, tree-tomato (Solanum betaceum)

Autores:

Diana Alexandra Nastar Marcillo, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Nicolás Sebastián Pinto Mosquera, Rosario C. Espín-Valladares, Valeria Olmedo-Galarza

Fuentes:

google

scopus