Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread

door Mohamad Asri, Nursyafiqah, Muhialdin, Belal J., Zarei, Mohammad, Saari, Nazamid
Gepubliceerd in 2020

Metabolomics profiling and antimicrobial activity of fermented date fruit Khastawi used as functional ingredients for making Asian confectionary dodol

door Muhialdin, Belal J., Marzlan, Anis Asyila, Kadum, Hana, Arulrajaha, Brisha, Mohamad Asri, Nursyafiqah, Fathallaha, Salahaldin, Meor Hussin, Anis Shobirin
Gepubliceerd in 2021