Making a Fermented Drink with Three Varieties of Coffee Pulp Tea (Coffea Arábica Typica, Sarchymor, and Bourbon Sydra)
Abstract The objective of this research was to make a fermented drink using three varieties of coffee pulps – Coffea arabica typica, Sarchymor, and Bourbón sydra, each at three different concentrations (1%, 1.5%, and 2%) and inoculated by the Medusomyces Gisevi fungus for 12 days. During this period...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Knowledge E
2022-06-01
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| Series: | ESPOCH Congresses |
| Subjects: | |
| Online Access: | https://doi.org/10.18502/espoch.v2i2.11186 |