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Some properties of kefir enriched with apple and lemon fiber
2017
Mljekarstvo
The effects of apple and lemon fiber addition on some properties of kefir were investigated. Five different kefirs were produced (A is control, B, C, D, E, F and G: contain 0.25 % apple fiber, 0.5 % apple fiber, 1 % apple fiber, 0.25 % lemon fiber, 0.5 % lemon fiber and 1 % lemon fiber, respectively) and stored for 20 days at 4±1 °C. pH, titratable acidity, dry matter, water activity, water holding capacity, viscosity, L, a and b values, sensorial analysis, total lactic bacteria, Lactococcus
doi:10.15567/mljekarstvo.2017.0305
fatcat:yxjzvic3rrgbxpibdpbwz3avl4