Hi all,

I am doing optimization on water kefir fermentation process with 3 factors: sugar concentration (8, 9, 10 %), fruits amount (50, 100, 150 g/L) & fermentation temperature (room temperature, 30 'C). 3 responses will be observed: pH, TPC and TFC.

I already have the data, but I have no idea how to interpret them. Anyone can help me please...

Thanks a lot.

More Kah Wei Chin's questions See All
Similar questions and discussions