Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage
Kefir, a fermented beverage traditionally produced from cow's milk using kefir grains, faces challenges due to the global shift away from dairy products driven by concerns such as lactose intolerance, milk allergies, and environmental impacts. To address this, the present study was undertake...
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| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
2023
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| Online Zugang: | http://ethesis.upm.edu.my/id/eprint/17776/1/FSTM%202023%201%20T.pdf |
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