Article Versions Notes

M’hir S, Filannino P, Mejri A, Tlais AZA, Di Cagno R, Ayed L. Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation. Foods. 2021; 10(2):294. https://doi.org/10.3390/foods10020294

M’hir, Sana, Pasquale Filannino, Asma Mejri, Ali Zein Alabiden Tlais, Raffaella Di Cagno, and Lamia Ayed. 2021. "Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation" Foods 10, no. 2: 294. https://doi.org/10.3390/foods10020294

M’hir, S., Filannino, P., Mejri, A., Tlais, A. Z. A., Di Cagno, R., & Ayed, L. (2021). Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation. Foods, 10(2), 294. https://doi.org/10.3390/foods10020294