Effect of solid-state fermentation and drying methods on the physicochemical properties of flour of two plantain cultivars grown in Malaysia

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Effect of solid-state fermentation and drying methods on the physicochemical properties of flour of two plantain cultivars grown in Malaysia

The present work assessed the effect of solid-state fermentation (SSF) and drying methods [hot air drying (HAD) and hot air drying assisted by microwave finish drying (MFD)] on the physicochemical, functional and gelatinisation properties of flours of Nangka and Tanduk plantain cultivars. Drying met...

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Bibliographic Details
Main Authors:	Olaniyi, Lasekan Olusegun, Morolayo, Shittu Rafiat
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/76416/ http://psasir.upm.edu.my/id/eprint/76416/1/09.pdf

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