Awareness of black garlic benefits to health: A preliminary study / Neni Kartini Che Mohd Ramli, Suriyati Ujang and Nazirah Ramli
Black garlic is a beneficial and usable food product resulting from fresh garlic fermentation. It is used in Asian cuisine and is made by heating the whole bulb of garlic at a temperature of 60 – 90oC and humidity of 70 - 90% over a period of several weeks. In Korea, black garlic is added to energy...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universiti Teknologi MARA Cawangan Pahang
2020
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| Subjects: | |
| Online Access: | http://ir.uitm.edu.my/id/eprint/46049/1/46049.pdf http://ir.uitm.edu.my/id/eprint/46049/ http://www.gadingst.learningdistance.org/index.php/gadingst/article/view/110 |
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