Quality of different milk-based products obtained by means of kombucha
2011
Vitas, J., Faculty of Technology, Novi Sad (Serbia) | Malbaša, R., Faculty of Technology, Novi Sad (Serbia) | Vukić, V., Faculty of Technology, Novi Sad (Serbia) | Lončar, E., Faculty of Technology, Novi Sad (Serbia) | Kolarov, Lj., Faculty of Technology, Novi Sad (Serbia)
The quality of milk-based products obtained by means of kombucha cultivated on herbal extracts of winter savory, peppermint, wild thyme and stinging nettle was investigated. The best quality showed product obtained by means of kombucha cultivated on peppermint extract.
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