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...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | en |
| 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 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|