Pure cultures for making kefir
By D. Beshkova, E. Simova, Z. Simov, G. Frengova, Z. Spasov. 2002
119 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/99f4faf0c71dc46877107ccbe8496bcb05b4ce0b
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In Food Science
In Molecular Biology
Citations in the corpus
- A review: chemical, microbiological and nutritional characteristics of kefir (2015, background): “The use of microorganisms isolated from kefir grain is now recognized as a promising development (Bolla, Serradell, de Urraza, & De Antoni, 2011) in regard to the standardization of kefir production (Beshkova et al., 2002) and preservation of its desirable properties.”