Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum
This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial completely randomized design. The first factor was komb...
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| Main Authors: | , , |
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| Formato: | EJournal Article |
| Publicado em: |
Faculty of Animal Science, Universitas Gadjah Mada,
2019-02-27.
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| Cód. Barras: 1 | Disponível |