Physicochemical, microbiological and biological properties of fermented kepayang (Pangium edule Reinw.) seeds

• Main Author: Mustaffer, Nur Hafizah
• Format: Thesis
• Language: English
• Published: 2020
• Subjects: Achariaceae; Seed technology; Seed products
• Online Access: http://psasir.upm.edu.my/id/eprint/99218/1/FSTM%202021%209%20IR.pdf; http://psasir.upm.edu.my/id/eprint/99218/
• Institution: Universiti Putra Malaysia

Kepayang (Pangium edule Reinw.) is one of the indigenous fruits in Malaysia, Indonesia, Papua New Guinea, Vanuatu, and the Philippines. This P. edule Reinw. seeds can be developed as a functional food through fermentation. Unfortunately, the properties of fermented P. edule Reinw. seeds are not w...