Effects of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on physicochemical properties and gamma-aminobutyric acid in fermented rice flour and Kanomjeen noodles

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Effects of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on physicochemical properties and gamma-aminobutyric acid in fermented rice flour and Kanomjeen noodles

Kanomjeen, known as Thai traditional fermented rice noodles is normally made from fermented rice flour, which contain important functional ingredient, which is gamma-aminobutyric acid (GABA). In this study, two starter cultures, which were Levilactobacillus brevis TISTR 860 (LB) and Lactiplantiba...

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Bibliographic Details
Main Author:	Chittrakhani, Chonnipa
Format:	Thesis
Language:	English
Published:	2022
Subjects:	GABA Fermented foods
Online Access:	http://psasir.upm.edu.my/id/eprint/113576/ http://psasir.upm.edu.my/id/eprint/113576/1/113576.pdf

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