Comparative study on the antioxidant and sensory properties of natto prepared using different starter culture
Recently, consumer purchasing behaviour for food products has significantly shifted toward healthy food consumption particularly after the Covid-19 pandemic. Natto is considered a superfood due to its numerous health benefitsand unique flavour and taste. Bacillus subtilis var. natto is the primaryfe...
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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/6854/ http://eprints.utar.edu.my/6854/1/Tey_Yun_Lei_FD_FYP_Thesis_%2D_YUN_LEI_TEY.pdf |