Physical and Sensory Characteristics of Cascara Water Kefir with the Addition of Butterfly Pea (Clitoria ternatea) Flowers
One of the byproducts of coffee processing is the fruit skin, which, after drying, is called cascara. This study aims to study the production of water kefir from cascara with addition of butterfly pea flower extract. The factors studied were the type of cascara (pulp and husk) and the concentration...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
EDP Sciences
2025-01-01
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| Seri Bilgileri: | BIO Web of Conferences |
| Online Erişim: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/40/bioconf_safe2025_02005.pdf |
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