Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste
A feasible approach to compensating for pineapple wastage is by utilizing the waste. In the present study, pineapple peels were subjected to spontaneous fermentation to produce a vinegar-like beverage. Based on the central composite design (CCD) approach, optimization of the process factor recorde...
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Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2023
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Subjects: | |
Online Access: | http://umpir.ump.edu.my/id/eprint/37602/1/LWT%20-2023.pdf http://umpir.ump.edu.my/id/eprint/37602/ https://doi.org/10.1016/j.lwt.2023.114818 https://doi.org/10.1016/j.lwt.2023.114818 |
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