date:Jan 23, 2019
robiotic count using existing commercial stabilisers was significantly reduced after five weeks, compared to two months for the durian seed stabiliser.
The findings are the culmination of a three-year research project led by Professor William Chen, Director of NTUs Food Science and Technology programme.
Prof Chen is now in talks with several interested companies to license and commercialise the research findings.
Potential applications include use in probiotic beverages and as natural food st