Physicochemical and sensory characteristics of green coconut (Cocos nucifera L.) water kefir
This research aims to examine the effects of fermentation time on the physicochemical and sensory characteristics of green coconut water kefir in order to determine the optimal fermentation time based on the resulting sensory attributes. There were four fermentation time treatments (12, 24, 36, and...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
ISEKI_Food Association (IFA)
2020-10-01
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| سلاسل: | International Journal of Food Studies |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.iseki-food-ejournal.com/article/236 |
| الوسوم: |
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