Production of Kefir, Koumiss and other Related Products

By M. Wszołek, B. Kupiec-Teahan, H. S. Guldager, A. Tamime. 2007

101 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/cc8928f11fbfd512dcfc08ec05b7d7ddc843edcd

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. N. Sanli̇er

In Molecular Biology

1. N. Sanli̇er

Citations in the corpus

• Health benefits of fermented foods (2019, background): “Marxianus and Candida koumiss), non-lactose-fermenting yeast (Saccharomyces cartilaginous), and non-carbohydrate-fermenting yeast (Mycoderma spp.) (Wszolek et al. 2006).”