Development of kombucha-like beverage using butterfly pea flower extract with the addition of tender coconut water
Author:
Funder
National Research Council of Thailand
Publisher
Elsevier BV
Subject
Cultural Studies,Food Science
Reference43 articles.
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3. Kombucha tea—a double power of bioactive compounds from tea and symbiotic culture of bacteria and yeasts (SCOBY);Antolak;Antioxidants,2021
4. Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium;Aung;Food Chem.,2021
5. Development of a beverage from red grape juice fermented with the Kombucha consortium;Ayed;Ann. Microbiol.,2017
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1. Analysis of Techno-Functional Properties of Fermented and Non-Fermented Buttermilk-Containing Ice Creams;Sustainability;2024-09-05
2. Cascara Pulp: A Novel Ingredient for Healthy Kombucha by Using Honey and Brown Sugar;Journal of Culinary Science & Technology;2024-08-31
3. Comparison of Waste from Different Types of Tea to Dried Butterfly Pea Flower;Current Research in Nutrition and Food Science Journal;2024-08-30
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