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...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
MDPI
2024
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/42048/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/42048/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/42048/ https://doi.org/10.3390/beverages10020034 |
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