Functional and thermal properties of flour obtained from submerged fermentation of durian (Durio zibethinus Murr.) Seed chips using Lactobacillus plantarum

Functional and thermal properties of flour obtained from submerged fermentation of durian (Durio zibethinus Murr.) Seed chips using Lactobacillus plantarum

<div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><p class="PotKeywords">Durian (<em>Durio zibethinus</em> Murr.) is one of the most popular seasonal fruits in South East Asia, main...

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Bibliographic Details
Main Authors: ANDRI CAHYO KUMORO, JEFRI PANDU HIDAYAT
Format: Article
Language:English
Published: HACCP Consulting 2018-08-01
Series:Potravinarstvo
Subjects:
Lactobacillus plantarum
durian seed flour
functional property
thermal property
fermentation
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/965

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http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/965

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