Abstract:As a widely consumed fermented milk product, yogurt undergoes constant development to increase its functional properties. Monascus purpureus-fermented durian seed, which has been proven to possess antioxidative properties, has the potential to improve on yogurt properties. The purpose of this study was to analyze the use of Monascus-fermented durian seed (MFDS) as a functional ingredient on yogurt and its effect on physicochemical properties, lactic acid bacteria (LAB) count, antioxidative properties, and cons… Show more
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