Orientador(es)
Resumo(s)
The concept of functional food as a source of energy and nutrients, promoting healthy benefit and reducing the disease risk
Descrição
Palavras-chave
Fermentation Kefir Chestnut purée Probiotics Functional food
Contexto Educativo
Citação
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
Editora
Instituto Politécnico de Viseu