Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp
Effects of controlled-temperature fermentation on several physico-chemical properties, lactic acid bacteria (LAB) counts and aroma of durian pulp were examined by storing fresh durian pulp was mixed with 2 % (w/w) salt and stored at 15 °C, 27 °C and 40 °C for 10 days. Storage at 15 °C did not affect...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Association of Food Scientists & Technologists (India)
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37318/ https://link.springer.com/article/10.1007/s13197-012-0869-7 |
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