Research article · International Journal of Advanced Biological Research

Optimization of process parameters in the production of kombucha tea and flavours infusion to enhance palatability

V. Manivasagan, M. S. Hari Priya, R. Tami Selvi, V. Priyadharshini, A. U. Suriya Devi, K. Saranya, N. G. Ramesh Babu, M. P. Prasad

• 1 Department of Biotechnology, Adhiyamaan College of Engineering, Hosur-635130, Tamil Nadu, India