Microbiology of Chili Bo, a Popular Malaysian Food Ingredient

Journal of Food Protection - United States
doi 10.4315/0362-028x-60.10.1235
Full Text
Abstract

Available in full text

Date
Authors
Publisher

International Association for Food Protection

Related search

Description of Paralactobacillus Selangorensis Gen. Nov., Sp. Nov., a New Lactic Acid Bacterium Isolated From Chili Bo, a Malaysian Food Ingredient

International Journal of Systematic and Evolutionary Microbiology
EvolutionEcologySystematicsMicrobiologyBehaviorMedicine
2000English

Boysenberry as a Functional Food Ingredient

Journal for the Integrated Study of Dietary Habits
2005English

Food Microbiology 101

Journal of Microbiology and Biology Education
GeneticsMolecular BiologyBiochemistryMicrobiology ImmunologyBiological SciencesAgriculturalEducation
2012English

Whey Proteins: A Potential Ingredient for Food Industry- A Review

Asian Journal of Dairy and Food Research
2018English

Potato Starch: Novel Ingredient for Food Industry

International Journal of Current Microbiology and Applied Sciences
2020English

Some Perspectives on the Use of Cheese as a Food Ingredient

Dairy Science and Technology
BiochemistryFood Science
2008English

Pectin as a Functional Food Ingredient in the Composition of Marshmallow M.N.

Bulletin of the South Ural State University Series Food and Biotechnology
2017English

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Journal of Food Science
Food Science
2019English

Scientific Opinion on the Safety of Refined Buglossoides Oil as a Novel Food Ingredient

EFSA Journal
VeterinaryMicrobiologyFood ScienceAnimal ScienceParasitologyPlant ScienceZoology
2015English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy