Microbiological and physicochemical characterization of a traditionally fermented corn product: "Champús"
Yuli Lopez-Cadena,
Francia Valencia-Garcia,
Natalia Restrepo-Escobar
Abstract:Background: Many native fermented foods in Latin America are made by indigenous communities through processes that preserve their traditions. Among these products is champús, a fermented drink or dessert native to Colombia, Ecuador, and Peru. It has a characteristic flavor between sweet and sour with a low alcohol content, is made from cereals such as corn, wheat, or a mixture of these, and can include fruits and spices.Objectives: This research evaluated the microbiological, physicochemical, and sensory quali… Show more
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