Pengaruh konsentrasi starter dan macam buah terhadap karakteristik kefir air
Water kefir is a probiotic drink as a result of fermentation by lactobacillus acid bacteria, acetobacter and yeast. Fruits and other ingredients could be added to obtain water kefir with specific flavor and aroma. This research aims to observe the effect of starter concentration and kind of fruit us...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Indonésio |
| Veröffentlicht: |
Universitas Yudharta Pasuruan
2021-09-01
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| Schriftenreihe: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| Schlagworte: | |
| Online-Zugang: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2683 |
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