Kaewprasert, P. (2009). Production of kefir liked product from mix cultures of saccharomyces cerevisiae, streptococcus cremoris and streptococcus lactis= การผลิตผลิตภัณฑ์คล้ายคีเฟอร์จากเชื้อผสมของแซคคาโรมัยซีสเซเรวิสิอีม,สเตร็ปโตคอคคัสครีโมริสกับสเตร็ปโตคอคคัสแลคติส (Doctoral dissertation, Chiang Mai: Graduate School, Chiang Mai University, 2009).
↑ Prado, Maria R.; Blandón, Lina Marcela; Vandenberghe, Luciana P. S.; Rodrigues, Cristine; Castro, Guillermo R.; Thomaz-Soccol, Vanete; Soccol, Carlos R. (30 October 2015). "Milk kefir: composition, microbial cultures, biological activities, and related products". Frontiers in Microbiology. 6. doi:10.3389/fmicb.2015.01177. ISSN 1664-302X. PMC4626640. PMID 26579086.
Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, Heperkan D (October 2013). "A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics". Int J Food Microbiol. 167 (1): 44–56. doi:10.1016/j.ijfoodmicro.2013.06.016. PMID 23859403.
"Origin of KEFIR". Merriam-Webster Dictionary Online.
↑ "The American Heritage® Dictionary of the English Language – kefir".
Prescott; Harley; Klein (2008). Microbiology (7th ed.). London: McGraw–Hill. p. 1040. ISBN978-0-07-110231-5.
Sando, Lillian (September 2015). "Kefir Consumption—a Growing Culture". International Milk Genomics Consortium. สืบค้นเมื่อ 19 August 2017.
Arslan, Seher (26 November 2014). "A review: chemical, microbiological and nutritional characteristics of kefir". CyTA – Journal of Food. 13 (3): 340–345. doi:10.1080/19476337.2014.981588.
ตุลาคม 27, 2021
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