Comparative study on antioxidant and sensory properties of natto prepared using different brands of starter culture
Antioxidant activity and sensory properties of natto placed great significance to consumers, which were influenced by the brands of natto starter. This study was to investigate the total phenolic, total flavonoid content, DPPH radical scavenging assay, reducing power assay and sensory profile of nat...
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| Format: | Final Year Project / Dissertation / Thesis |
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2024
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| Online Access: | http://eprints.utar.edu.my/6853/ http://eprints.utar.edu.my/6853/1/Mong_Jia_Ying_FD_FYP_Thesis_%2D_JIA_YING_MONG.pdf |