Influence of Lactobacillus plantarum Fermentation on Functional Properties of Flour from Jackfruit (Artocarpus heterophyllus Lamk.) Seeds
Effort to improve the functional properties of jackfruit seed flour has been made by introducing Lactobacillus plantarum fermentation on the jackfruit chips, which are latter processed into flour. The jackfruit chips were fermented using L. plantarum for up to 32 hours, and air dried before they wer...
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| Main Authors: | , , |
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| Format: | Academic Paper |
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Pertanika J. Trop. Agric. Sc. 41 (3): 1401 - 1411 (2018),
2020-03-16T06:30:46Z.
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| Online Access: | Get Fulltext |
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A1234.567 |
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| Copy 1 | Available |