Microbial diversity and proximate composition of Tapai, a Sabah's fermented beverage
Tapai is a well-known indigenous fermented alcoholic beverage among Kadazan-Dusun-Murut (KDM) ethnics during festive occasions and gatherings in East Malaysia. Unfortunately, very little research has been done on this beverage. The objective of this study was to identify functional microfloras inv...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/20568/1/Microbial%20diversity%20and%20proximate%20composition%20of%20Tapai.pdf https://eprints.ums.edu.my/id/eprint/20568/7/Microbiological%20safety%20of%20ready-to-eat%20foods%20from%20restaurants%20and%20hawker%20centres%20in%20Kota%20Kinabalu%2C%20Sabah.pdf https://eprints.ums.edu.my/id/eprint/20568/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
https://eprints.ums.edu.my/id/eprint/20568/1/Microbial%20diversity%20and%20proximate%20composition%20of%20Tapai.pdfhttps://eprints.ums.edu.my/id/eprint/20568/7/Microbiological%20safety%20of%20ready-to-eat%20foods%20from%20restaurants%20and%20hawker%20centres%20in%20Kota%20Kinabalu%2C%20Sabah.pdf
https://eprints.ums.edu.my/id/eprint/20568/