Study on vinegar production from (Water Apple Fruit) Syzygium aqueum by natural fermentation
The aim of this study is to examine the production potential of water apple fruit to be fruit vinegar by natural fermentation. Physicochemical properties such as total soluble solids, pH, and titratable acidity were analysed.Proximate analysis has been conducted to examine the moisture, protein, and...
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| Format: | Undergraduate Final Project Report |
| Published: |
2016
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| Online Access: | http://discol.umk.edu.my/id/eprint/6421/ |
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