Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity, proximate composition and properties of lactic acid fermented tiger nut milk derived thereof

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Article number110417
JournalLWT - Food Science and Technology
Volume137
Publication statusPublished - 2020
Peer-reviewedYes

External IDs

Scopus 85094845629
ORCID /0000-0002-1914-8473/work/142249455

Keywords

Keywords

  • Tiger nut milk, Nutrients, Storage temperature, Fermentation kinetics, Sensory quality