Production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology
Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken design (RSM-BBD) was used to optimise fermentation temperatu...
| المؤلفون الرئيسيون: | , , , , , , |
|---|---|
| التنسيق: | مقال |
| اللغة: | English English |
| منشور في: |
MDPI
2024
|
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://eprints.ums.edu.my/id/eprint/42048/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/42048/2/FULL%20TEXT.pdf |