Phát Triển Đồ Uống Kefir Thấp Độ Cồn Với Chanh Leo, Gấc Và Gừng

Chuyên ngành

Food Technology

Người đăng

Ẩn danh

Thể loại

Graduation Project

2022

89
2
0

Phí lưu trữ

30.000 VNĐ

Mục lục chi tiết

DISCLAIMER

ACKNOWLEDGEMENTS

1. TABLE OF CONTENTS

2. LIST OF FIGURES

3. LIST OF TABLES

4. LIST OF ABBREVIATIONS

5. ABSTRACT

6. Problem statement

7. Research objectives

8. Research contents

8.1. Experiment 1: Effect of different sugar types on biomass growth and alcoholic content of water kefir

8.2. Experiment 2: Effect of different ratios of two sugar types on biomass growth and alcoholic content of water kefir

8.3. Experiment 3: Effect of sugar concentration and kefir grains rate on biomass growth and alcohol content of water kefir

8.4. Experiment 4: Investigation of the appropriate fruit juice mixing ratio for kefir beverages and evaluate sensory of kefir beverages

8.5. Experiment 5: Determination the physiochemical and microbiological properties of the passion gac ginger kefir beverage

8.6. Experiment 6: Determination the shelflife of the passion gac ginger kefir beverage

9. Introduction

9.1. Historical development of water kefir

Developing low alcoholic kefir beverage with passion fruit gac fruit and ginger

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Developing low alcoholic kefir beverage with passion fruit gac fruit and ginger