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...

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Bibliographic Details
Published in:	International Journal of Food Studies
Main Authors:	Bambang Dwiloka, Heni Rizqiati, Bhakti Etza Setiani
Format:	Article
Language:	English
Published:	ISEKI_Food Association (IFA) 2020-10-01
Subjects:	Fermentation Green coconut Physicochemical Sensory Water kefir
Online Access:	https://www.iseki-food-ejournal.com/article/236

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