Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste
A feasible approach to compensating for pineapple wastage is by utilizing the waste. In the present study, pineapple peels were subjected to spontaneous fermentation to produce a vinegar-like beverage. Based on the central composite design (CCD) approach, optimization of the process factor recorde...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/37602/1/LWT%20-2023.pdf |