The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder
Watermelon rind accounts for approximately one-third of the overall fruit mass. It is usually discarded due to its low commercial value. However, it is reported to contain valuable nutrients and is an effective source of pectin that can act as a potential prebiotic. This study aimed to study the eff...
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| Main Authors: | , , , , , , |
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| 格式: | Article |
| 語言: | English |
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Penerbit Universiti Kebangsaan Malaysia
2024
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| 在線閱讀: | http://journalarticle.ukm.my/24737/1/MAT%209.pdf http://journalarticle.ukm.my/24737/ https://jms.mabjournal.com/index.php/mab/issue/view/60 |
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