Membongkar rahsia nutrisi makanan, tanaman dan pertanian melalui kanta sains
Pengenalan Nama kajian: Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium Objektif: Mengkaji sifat minuman berasaskan beras
Pengenalan Nama kajian: Spray-Dried Nipa Palm Vinegar Powder: Production and Evaluation of Physicochemical, Nutritional, Sensory, and Storage Aspects Objektif: Mengoptimumkan
Pengenalan Nama kajian: Viability kinetics of Lactobacillus casei Shirota strain in a commercial fermented milk drink during refrigerated storage Objektif:
Pengenalan Nama kajian: Probiotic viability, pH and lactic acid concentration of opened commercial probiotic dairy drinks stored at different temperatures
Pengenalan Nama kajian: Viability of probiotic lactic acid bacteria in Malay apple (Syzygium malaccense) during fermentation and storage Objektif: Menyiasat
Pengenalan Nama kajian: Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile
Pengenalan Nama kajian: Development and Characterization of an Apricot-Coconut Water Kefir Beverage: Evaluation of Physicochemical, Antioxidant, and Sensory Attributes Objektif:
Pengenalan Nama kajian: Physicochemical composition and fermentation kinetics of a novel Palm Sap-based Kefir Beverage from the fermentation of Borassus
Pengenalan Nama kajian: Metagenomic, organoleptic profiling, and nutritional properties of fermented kombucha tea substituted with recycled substrates Objektif: Mengkaji metabolit,
Pengenalan Nama kajian: Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea
