Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study Artigo de Conferência uri icon

resumo

  • The concept of functional food as a source of energy and nutrients, promoting healthy benefit and reducing the disease risk

autores

  • Elsa Cristina Dantas Ramalhosa
  • Ermelinda L. Pereira
  • Afonso, M. J.
  • Guerra, Nelson
  • Río, Pablo G.
  • Fátima Martins
  • BAPTISTA, P

data de publicação

  • janeiro 1, 2022