JHED | Volume 38 | FPP (16) - Textural characteristics and colour of fresh cheese obtained by kombucha inoculum.

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TEXTURAL CHARACTERISTICS AND COLOUR OF FRESH CHEESE OBTAINED BY KOMBUCHA INOCULUM

Dajana Vukić^*, Mirela Iličić, Katarina Kanurić, Vladimir Vukić, Maja Bjekić, Jovana Degenek

Key words: Kombucha, Fresh cheese, Textural characteristics, Colour.

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VOLUME 38 | Food Production and Processing (16)

Dajana Vukić, Mirela Iličić, Katarina Kanurić, Vladimir Vukić, Maja Bjekić, Jovana Degenek (2022).
Textural characteristics and colour of fresh cheese obtained by kombucha inoculum.

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