Development of Sour Flavored Noni Juice Using Lactic Acid Compound as a Fermentation Media and Optimation
Conventional noni juice production was placing ripe noni fruits into a juice collection vessel for two months or longer. During this time, the noni juice separates (drips) gradually from the pulp. Recent studies have shown that acid catalysts have advantages over conventional noni juice production....
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Syiah Kuala University
2023-10-01
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| Series: | Aceh International Journal of Science and Technology |
| Subjects: | |
| Online Access: | https://jurnal.usk.ac.id/AIJST/article/view/34068 |
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