Physicochemical and antioxidant properties of chilli sauce incorporated with fermented Kappaphycus spp. extracts

In this study, three distinct Kappaphycus spp. var. Green Flower (GF), var. White Giant (WG), and var. Purple Giant (PG) were subjected to solid-state fermentation (SSF) for four days at 30°C using Aspergillus oryzae (10% inoculum). The fermented seaweed extracts were incorporated into chilli sauce...

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Bibliographic Details
Published in:Food Research
Main Author: Norakma M.N.; Zaibunnisa A.H.; Wan Razarinah W.A.R.; Sobah A.; Hamid N.; Astuti P.D.
Format: Article
Language:English
Published: Rynnye Lyan Resources 2023
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85177853481&doi=10.26656%2ffr.2017.7%28S4%29.14&partnerID=40&md5=da22c98e38ba124ca743ec534e004ff4