Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia
Vinegar is very popular as traditional ingredient for cooking, pickling, and preservation. It is made from sugar or starch by an alcoholic and acetous fermentation and produces ethanol as a by-product. Alcohol is prohibited to be consumed for Muslim or used as ingredient if it is exceeding the al...
|Main Authors:||, , , , , ,|
Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)
No Tags, Be the first to tag this record!