Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

by Sana M’hir, Kais Rtibi, Asma Mejri, Manel Ziadi, Hajer Aloui, Moktar Hamdi, Lamia Ayed
Published 2019-01-01

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

by Sana M’hir, Pasquale Filannino, Asma Mejri, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lamia Ayed
Published 2021-02-01