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...

Full description

Saved in:
Bibliographic Details
Main Authors: Selvanathan, Yashini, Nasratun, Masngut
Format: Article
Language:English
Published: Elsevier 2023
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
Tags: Add Tag
No Tags, Be the first to tag this record!