The Effect of Butterfly Pea Flower (Clitoria ternatea) Extract Addition on Total Dissolved Solids, Yeast Count, Total Acidity, and Organoleptic Properties of Water Kefir
This study aims to determine the effect of varying concentrations of butterfly pea flower extract (Clitoria ternatea) on kefir water in terms of total dissolved solids (TDS), total acidity, yeast count, and organoleptic properties. The materials used were dried butterfly pea flowers dissolved in min...
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| Huvudupphov: | , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
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Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2025-06-01
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| Serie: | Journal of Applied Food Technology |
| Ämnen: | |
| Länkar: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/27144 |
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