with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage

Soheila Ahmadian Mask; Farideh Tabatabaei Yazdi; Seyed Ali Mortazavi; Arash Koocheki

Volume 15, Issue 4 , September and October 2019, , Pages 395-406

https://doi.org/10.22067/ifstrj.v15i4.76680

Abstract
  Introduction: Kefir is a traditional beverage produced by fermented milk with kefir grains, which is becoming increasingly popular throughout the world due to its health benefits and disease prevention properties beyond its basic nutritional value. The grains contain a mixture of complex microflora such ...  Read More