Comparative study on the antioxidant and sensory properties of natto prepared using different starter culture

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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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Bibliographic Details
Main Author:	Tey, Yun Lei
Format:	Final Year Project / Dissertation / Thesis
Published:	2024
Subjects:	Q Science (General)
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

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