Characterisation of physicochemical properties, anti-hyperglycaemic effects, and probiotic potentials in fermented pumpkin drink utilising Lactobacillus mali isolated from water kefir
Pumpkin has been reported to be a good probiotic delivery vehicle, but it has a short shelf life, is susceptible to enzymatic browning, and prone to microbial spoilage. Pumpkin could be transformed into a value-added beverage through the fermentation by LAB. In the present work, the probiotic viabil...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Universiti Putra Malaysia
2024
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/43741/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/43741/ https://doi.org/10.47836/ifrj.31.2.11 |
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