Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast)
Cascara, the dried outer pulp and skin of the coffee cherry is usually discarded as waste. However, there is a growing interest in reutilizing this coffee cherry by-product as a unique product. This study aims to determine the effect of fermentation time on the physical and chemical properties of Na...
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2021-12-01
|
| Sarja: | Journal of Applied Food Technology |
| Aiheet: | |
| Linkit: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/8453 |
| Tagit: |
Ei tageja, Lisää ensimmäinen tagi!
|