Bookcover of Production and storage of soymilk kefir
Booktitle:

Production and storage of soymilk kefir

A guide to produce and assess soymilk kefir characteristics during cold storage

LAP LAMBERT Academic Publishing (2013-04-24 )

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ISBN-13:

978-3-659-35059-7

ISBN-10:
3659350591
EAN:
9783659350597
Book language:
English
Blurb/Shorttext:
This book describes the production of soymilk kefir from inoculation of soymilk with different percents of kefir grains (2%, 3% and 4%)to obtain the best product based on sensory properties including flavor, odour, texture, appearance, sourness and effervescence. This book also presents detailed information on chemical (pH, acidity, acetaldehyde, diacetyl and acetoin, microbiological (yeast and bacterial count) and sensory properties (as described above) of the best product after production and their possible changes during cold storage up to 14 days.
Publishing house:
LAP LAMBERT Academic Publishing
Website:
https://www.lap-publishing.com/
By (author) :
Rezvan Pourahmad, Flora Farokhi, Shiva Dadkhah
Number of pages:
96
Published on:
2013-04-24
Stock:
Available
Category:
Technology
Price:
49.90 €
Keywords:
storage, production, soymilk kefir

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