Effect of different salt concentration on fermentation of stink bean (parkia speciosa) / Nurulhuda Muhamad
This project looks into the effect of addition of different salt level in fermentation of stink bean. In this study, fermented stink bean with 2%, 4%, and 6% salt, respectively, were analyzed in terms of lactic acid bacteria count, lactic acid content, and pH. The fermentation was carried out for 10...
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| Format: | Student Project |
| Language: | English |
| Published: |
Faculty of Applied Sciences
2017
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| Online Access: | http://ir.uitm.edu.my/id/eprint/28256/1/PPb_NURULHUDA%20MUHAMAD%20AS%20N%2017_5.pdf http://ir.uitm.edu.my/id/eprint/28256/ |
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