Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate

Article

Abstract: Background: Whey is the most abundant by-product of the cheese industry. It is estimated that it con

Palabras claves:

Central-composite design, Cheese industry, Fermented milk drink, Functional-beverage, Kefir grains, lactic acid bacteria, Lactic fermentation, Response Surface Methodology, Whey powder, Yeast

Autores:

Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Paola M. Alvarado-Cóndor, Rosario C. Espín-Valladares

Fuentes:

google

scopus