• Development of a Probiotic Beverage Using Breadfruit Flour As a Substrate

      Gao, Y; Hamid, N; Gutierrez-Maddox, N; Kantono, K; Kitundu, E (MDPI, 2019)
      A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The ...