Exploring the potential of Nyonya Kuih residues as the substrate for yeast cell protein production
Nyonya kuih, a popular Malaysian traditional cuisine that have short shelf life due to their high moisture and fat contents. The unsold kuihs usually ended up as food residue. Thus, kuih talam (KT) and kuih lapis (KL), two varieties of Nyonya kuih were chosen as the investigative substrates to explo...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2024
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| Online Access: | http://journalarticle.ukm.my/24805/1/SMS%2012.pdf |