Awareness of black garlic benefits to health: A preliminary study / Neni Kartini Che Mohd Ramli, Suriyati Ujang and Nazirah Ramli
Black garlic is a beneficial and usable food product resulting from fresh garlic fermentation. It is used in Asian cuisine and is made by heating the whole bulb of garlic at a temperature of 60 - 90oC and humidity of 70 - 90% over a period of several weeks. In Korea, black garlic is added to energy...
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| Format: | Book |
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Universiti Teknologi MARA Cawangan Pahang,
2020-09.
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Link Metadata3rd Floor Main Library
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A1234.567 |
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| Copy 1 | Available |