Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach
Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 2...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer Verlag
2017
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| Subjects: | |
| Online Access: | http://eprints.usm.my/38276/1/Fermented_Pumpkin_Sapina_Kohetal.2017_PRE.pdf http://eprints.usm.my/38276/ https://link.springer.com/article/10.1007/s10068-017-0245-5 |
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