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Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
Mohamad Asri, Nursyafiqah, Muhialdin, Belal J., Zarei, Mohammad, Saari, NazamidVolume:
134
Journal:
LWT
DOI:
10.1016/j.lwt.2020.110206
Date:
December, 2020
File:
PDF, 5.53 MB
2020