Tapping into Palm Sap: Insights into extraction practices, quality profiles, fermentation chemistry, and preservation techniques
Author:
Funder
Khalifa University of Science Technology
Publisher
Elsevier BV
Reference82 articles.
1. Enhancement of bioethanol production from palm sap (Arenga pinnata (Wurmb) Merr) through optimization of Saccharomyces cerevisiae as an inoculum;Ansar;J. Mater. Res. Technol.,2021
2. Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener;Saputro;Eur. Food Res. Technol.,2017
3. Palm sap sugar an unconventional source of sugar exploration for bioactive compounds and its role on functional food development;Sarkar;Heliyon,2023
4. Optimization study of palm jaggery and palm candy - production and process;Upadhyaya;Appl. Food Res.,2023
5. Evaluation of palm sap (neera) quality (arenga pinnata merr) in processing of house hold palm sugar (Case study on aren farmers in gunung halu village, gunung halu district, west bandung regency);Gunawan;IOP Conf. Ser. Earth Environ. Sci.,2020
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