Physicochemical, microbiological and biological properties of fermented kepayang (Pangium edule Reinw.) seeds

• Main Author: Mustaffer, Nur Hafizah
• Format: Thesis
• Language: English
• Published: 2020
• Subjects: Achariaceae; Seed technology; Seed products
• Online Access: http://psasir.upm.edu.my/id/eprint/99218/1/FSTM%202021%209%20IR.pdf; http://psasir.upm.edu.my/id/eprint/99218/

Kepayang (Pangium edule Reinw.) is one of the indigenous fruits in Malaysia, Indonesia, Papua New Guinea, Vanuatu, and the Philippines. This P. edule Reinw. seeds can be developed as a functional food through fermentation. Unfortunately, the properties of fermented P. edule Reinw. seeds are not w...