Biochemical analysis of elephant foot yam (Amorphophallus paeoniifolius) lacto-pickle with probiotic Lactobacillus plantarum
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DOI: 10.1007/s13213-019-01449-8
Abstract: Lacto-pickles are tangy, crisp, and definitely not intimidating to eat. We previously standardized fermentations of elephant foot yam (EFY) into lacto-pickle using different fermentation specifications. The aims of this work were to perform the effect… read more here.
Keywords: efy lacto; lacto pickle; pickle; starter culture ... See more keywords