Effect of different sweetener and concentration on sensory and chemical attributes of peeled and un-peeled coffee kombucha

Autor: Kiki Fibrianto, Fadila Artameivia Aunura

Publikováno v: Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 6, Iss 4, Pp 374-381 (2023)

The exocarp and mesocarp of the coffee bean are traditionally not peeled in some regions of Indonesia when producing coffee using traditional methods. Even though it has been a long practice among traditional coffee farmers, unpeeled coffee has a ver

Externí odkaz: https://doaj.org/article/5647720418814811869e64701d97fe7b