Montanuci, F.D. Pimentel, T.C. Garcia, S. Prudencio, S.H. <br/><br/>
Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir 

<br/><br/><label>Subjects--Topical Terms: </label><br/>TECNOLOGIA DE ALIMENTO<br/>LEITE<br/>FERMENTAÇÃO<br/>GORDURA