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...
| الحاوية / القاعدة: | International Journal of Food Studies |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
ISEKI_Food Association (IFA)
2020-10-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.iseki-food-ejournal.com/article/236 |