Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam

Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam

BACKGROUND: The scoby pellicle of symbiotic culture of bacteria and yeast is a by-product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose. RESULTS: Scoby from black, green and oolong tea...

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Bibliographic Details
Main Authors:	Chong, Ann Qi, Chin, Nyuk Ling, A. Talib, Rosnita, Kadir Basha, Roseliza
Format:	Article
Published:	John Wiley and Sons 2024

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