Black Cumin (Nigella sativa L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains
In recent years, there has been a growing interest from the food industry in new products that are increasingly desired by consumers because of the functional ingredients they contain.This category certainly includes fermented plant-based beverages, which combine sara stedy stand aid the properties of plant substrates with the beneficial effects of