Nutritional and functional properties of kefir: review-Reference-Cited by-同舟云学术

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Nutritional and functional properties of kefir: review

Published:2023-11-22 Issue:2 Volume:26 Page:3261-3274
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Saleem Komal¹,Ikram Ali²,Saeed Farhan¹,Afzaal Muhammad¹,Ateeq Huda¹²,Hussain Muzammal¹,Raza Awais²,Rasheed Amara¹,Asghar Aasma³,Asif Shah Mohd⁴

Affiliation:

1. Food Safety and Biotechnology laboratory, Department of Food science, Government College University Faisalabad, Faisalabad, Pakistan

2. University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan

3. Department of Home economics, Government College University Faisalabad, Faisalabad, Pakistan

4. Department of Economics, Kabridahar University, Somali, Ethiopia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2280437

Reference73 articles.

1. Terpou, A. Ethnic Selected Fermented Foods of Greece. In Fermented Food Products, 1st ed.; Sankaranarayanan, N. A. Dhanasekaran, D., Eds.; CRC Press: London, UK; Taylor & Francis Group: New York, NY, USA, 2020; p. 10.

2. Vinegars Made with Kefir

3. A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties

4. Microbiological Exploration of Different Types of Kefir Grains

5. The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety

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