Browsing by Subject "Kefir Lactic Acid Bacteria"
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Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing
(Royal Society of Chemistry, 2025-04-22)This research explores the semi-solid fermentation (SSF) of quinoa (Chenopodium quinoa wild) in combination with mango–orange (Mangifera indica–Citrus sinensis) juice as a sustainable and innovative approach to food ...