Revolutionizing ghee production through Moringa Oleifera SP. flavor infusion (ID110)
This study presents an innovative approach to ghee production, integrating Moringa oleifera sp. leaves to enhance storage, flavor, and fragrance, with added medicinal benefits. The process, involving boiling, fermenting, churning, and simmering, is complemented by a Lactobacillus plantarum culture a...
| Main Authors: | , |
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| Format: | Book Chapter |
| Language: | English English |
| Published: |
Penerbit UTHM
2024
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/42506/ http://umpir.ump.edu.my/id/eprint/42506/1/Cover%20and%20Introduction%20Revolutionizing%20ghee%20production%20through%20Moringa%20Oleifera%20SP.%20flavor%20infusion%20%28ID110%29.pdf http://umpir.ump.edu.my/id/eprint/42506/2/Revolutionizing%20ghee%20production%20through%20Moringa%20Oleifera%20SP.%20flavor%20infusion%20%28ID110%29.pdf |
Internet
http://umpir.ump.edu.my/id/eprint/42506/http://umpir.ump.edu.my/id/eprint/42506/1/Cover%20and%20Introduction%20Revolutionizing%20ghee%20production%20through%20Moringa%20Oleifera%20SP.%20flavor%20infusion%20%28ID110%29.pdf
http://umpir.ump.edu.my/id/eprint/42506/2/Revolutionizing%20ghee%20production%20through%20Moringa%20Oleifera%20SP.%20flavor%20infusion%20%28ID110%29.pdf