Effects of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on physicochemical properties and gamma-aminobutyric acid in fermented rice flour and Kanomjeen noodles
Kanomjeen, known as Thai traditional fermented rice noodles is normally made from fermented rice flour, which contain important functional ingredient, which is gamma-aminobutyric acid (GABA). In this study, two starter cultures, which were Levilactobacillus brevis TISTR 860 (LB) and Lactiplantiba...
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2022
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/113576/1/113576.pdf |