Coconut water wine: physicochemical and sensory evaluation
The physicochemical and sensory characteristics of a wine produced with coconut water were evaluated. The fermentation was conducted with Saccharomyces cerevisiae at 25 °C for 30 days. Titratable acidity, volatile and fixed acidity, pH, reducing sugars, sucrose content, density, alcohol cont...
| Main Authors: | , , , , |
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| Format: | Online |
| Language: | Spanish |
| Published: |
Facultad de Ciencias Exactas, Químicas y Naturales
2018
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/742 |
Cup cake with green banana flour (Musa sapientum) with its peel as partial substitute of wheat flour: chemical composition and acceptance
