Afonso, Maria João A.P.S.Guerra, Nelson P.Río, Pablo G.Martins, FátimaBaptista, PaulaPereira, ErmelindaRamalhosa, Elsa2023-02-172023-02-172022Afonso, 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. Viseu978-972-8765-25-5http://hdl.handle.net/10198/27026The concept of functional food as a source of energy and nutrients, promoting healthy benefit and reducing the disease riskengFermentationKefirChestnut puréeProbioticsFunctional foodconference object