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Article
Mohamad Asri, Nursyafiqah and Muhialdin, Belal J. and Zarei, Mohammad and Saari, Nazamid
(2020)
Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread.
LWT-Food Science and Technology, 134.
art. no. 110206.
pp. 2411-2502.
ISSN 0023-6438
Mahmud @ Ab Rashid, Nor-Khaizura and Flint, S. H. and McCarthy, O. J. and Palmer, J. S. and Golding, M.
(2019)
Modelling the effect of fermentation temperature and time on starter culture growth, acidification and firmness in made-in-transit yoghurt.
LWT-Food Science and Technology, 106.
pp. 113-121.
ISSN 0023-6438