Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type

by Hajar-Azhari, Siti, Mohd Roby, Bizura Hasida, Jemain, Siti Noorafiqah, Meor Hussin, Anis Shobirin
Published 2024

Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars

by Hajar-Azhari, Siti, Wan-Mohtar, Wan Abd Al Qadr Imad, Ab Kadir, Safuan, Rahim, Muhamad Hafiz Abd, Saari, Nazamid
Published 2018

Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation

by Wan-Mohtar, Wan Abd Al Qadr Imad, Ab Kadir, Safuan, Lim, Sarina Abdul Halim, Ilham, Zul, Hajar-Azhari, Siti, Saari, Nazamid
Published 2019