Advisor(s)
Abstract(s)
The concept of functional food as a source of energy and nutrients, promoting healthy benefit and reducing the disease risk
Description
Keywords
Fermentation Kefir Chestnut purée Probiotics Functional food
Pedagogical Context
Citation
Afonso, Maria João A.P.S.; Guerra, Nelson P.; Río, Pablo G.; Martins, Fátima; Baptista, Paula; Pereira, Ermelinda; Ramalhosa, Elsa (2022). Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study. In International Web Conference on Food Choice & Eating Motivation: Book of Abstracts. Viseu
Publisher
Instituto Politécnico de Viseu