FERMENTED ASHITABA TEA LEAVES AS A NUTRITIOUS BEVERAGES: A PRODUCT INNOVATION
Prita Ayu Kusumawardhany (a*), Ardhia Deasy Rosita Dewi (b), M.E. Lanny Kusuma Widjaja (c), Hazrul Iswadi (d)
a) Faculty of Business and Economics, Universitas Surabaya
Jalan Tenggilis Mejoyo, Kali Rungkut, Surabaya
pritaayu[at]staff.ubaya.ac.id
b) Faculty of Biotechnology, Universitas Surabaya
Abstract
Keywords: product innovation, ashitaba, quality fermented beverage, fermented ashitaba tea leaves, kombucha
Topic: Food Science and Technology
Link: https://ifory.id/abstract/ZhLPf3QG6bkr
Conference: The 2nd International Conference on Food and Agriculture (ICoFA 2019)
Plain Format | Corresponding Author (Prita Ayu Kusumawardhany)
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