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The Nutritional, Physico-chemical, and Antioxidant Changes during the Production of Soursop Vinegar Influenced by Yeast and Aeration

The Nutritional, Physico-chemical, and Antioxidant Changes during the Production of Soursop Vinegar Influenced by Yeast and Aeration

by Nurul Solehah Mohd Zaini
Published 2023

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2

Production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the Malay Archipelago

Production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the Malay Archipelago

by Khudair, Abedelazeez J.D., Nurul Solehah Mohd Zaini, Ahmad Haniff Jaafar, Anis Shobirin Meor Hussin, Wan Abd Al Qadr Imad Wan-Mohtar, Muhamad Hafiz Abd Rahim
Published 2023

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