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Prospective Source of α-Amylase Inhibitor and Antioxidant from Non-Dairy Kefir Developed from a Combination of Soybean and Jack Bean
Dandy Yusuf1,2*, Rini Handayani2 , Sulistiani1,2, and Andi Febrisiantosa3
1Research Center for Applied Microbiology, National Research and Innovation Agency (BRIN) of Indonesia, Cibinong 16911, Indonesia 2 Research Collaboration Center for Traditional Fermentation, Surakarta 57126, Indonesia 3 Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN) of Indonesia, Gunungkidul 55861, Indonesia
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Vol.52 No.4
December 28, 2024 eISSN 2234-7305
pISSN 1598-642X
December 28, 2024 eISSN 2234-7305
pISSN 1598-642X
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