Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)

Leavening ability of yeast isolated from different local fruits in bakery product (Keupayaan Menaik Yis yang dipencilkan daripada Buah-Buahan Tempatan dalam Produk Bakeri)

This study focused on the isolation of yeast from a variety of Malaysian local fruits which can potentially be employed as a leavening agent in bakery products. A total of 6 yeast strains (SKS2, SMK9, SDB10, SRB11, SS12, SM16) were isolated from palm kernel pulp (Cocos nucifera L.), longan (Dimocarp...

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Bibliographic Details
Main Authors: Ma’aruf .A.G, Noroul Asyikeen .Z, Sahilah .A.M, Mohd Khan .A
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2011
Online Access:http://journalarticle.ukm.my/3142/
http://journalarticle.ukm.my/3142/1/11_A.G_Maaruf.pdf

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