Food microbiology

All Items

• Functional Potential of Different Strains of Probiotic Bacteria in Probiotic Beverages: A Focus on Plant-Based Substrates

  Nur Anis Safiah Mokshin, Dr. Siti Nur Hazwani, Norazlina Mohammad Ridhwan, Norliza Julmohammad, Dynatalie Delicious, Syamsia Syamsia

  82-96

• Isolation sources and fermentation potential of lactic acid bacteria from plants, livestock and aquatic microbiota

  Seah Young Ng, Fook Yee Chye

  131-151

• Quality and antioxidant activity of Mulberry (Morus alba) bread

  Nor Qhairul Izzreen, Nurul Syarfizah Syafiqah S., Hasmadi Mamat, Wolyna Pindi, Nurul Hanisah, J., Nazikussabah Zaharudin

  1-11

• Survival Kinetics of Salmonella Typhimurium in Oat and Pea Protein Flours

  Nurul Hawa Ahmad, Nur Iman Saliha Jafri, Ramhyaa Maniam@Kumar, Pichamon Limcharoenchat, Beatriz Mazón-Villegas, Nor Khaizura Mahmud Ab Rashid, Anis Shobirin Meor Hussin

  102-109