Effects of solid-state fermentation and drying on starch properties and flavour of nangka (Musa paradisiaca L., AAB) and tanduk (Musa paradisiaca L. , ABB) plantain flours
Plantain plays an important role in the nutritional and economic wellbeing of humans. Nonetheless, plantain is readily susceptible to spoilage due to its high moisture content. Thus, processing plantain to prevent postharvest losses is warranted. The current study examined the effect of solid-state...
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| Materialtyp: | Lärdomsprov |
| Språk: | English |
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2016
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| Länkar: | http://psasir.upm.edu.my/id/eprint/69431/1/FSTM%202016%2010%20-%20IR.pdf |