Physicochemical, microbiology, and sensory characteristics of kombucha prepared with Tommy mango peel flour
Food Science and Technology International
Published online on February 19, 2025
Abstract
Food Science and Technology International, Volume 32, Issue 4, Page 433-444, June 2026.
Fermented foods are a good option due to the beneficial compounds generated in the fermentation process and the low pH that allows conservation without additives. The objective of the study was to produce and include Tommy mango peel flour in the ...
Fermented foods are a good option due to the beneficial compounds generated in the fermentation process and the low pH that allows conservation without additives. The objective of the study was to produce and include Tommy mango peel flour in the ...