Traditional fermented foods as vehicle of non-dairy probiotics: Perspectives in South East Asia countries
Nur Anis Raihana Mhd Rodzi, Lai Kuan Lee
Topics & Concepts
Fermentation in food processingOrganolepticBiotechnologyFood scienceBusinessFood technologyBiologyLactic acidBacteriaGeneticsProbiotics and Fermented FoodsGut microbiota and healthDigestive system and related health