The effects of baobab pulp powder on the micro flora involved in tempe fermentation-Reference-Cited by-同舟云学术

The effects of baobab pulp powder on the micro flora involved in tempe fermentation

Published:2004-09-08 Issue:2 Volume:220 Page:187-190
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Afolabi O. R.,Popoola T. O. S.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-004-0998-y.pdf

Reference24 articles.

1. Egunlety M (2002) Int J Food Sci Nutr 53:15

2. Okon PN (1973) Characterization and biochemical studies of Adansonia digitata pulp used for ?nono? fermentation. MSc Thesis (Biochemistry) Ahmadu Bello University, Zaria, Nigeria

3. Steinkraus KH, Hand DB, Van Bureu JP, Hackler LR (1960) Pilot plant studies on tempe. In: Proceedings of Conference on Soybeans Products for Protein in Human Foods, USDA, pp 75?84

4. Liem ITH, Steinkraus KH, Crouk TC (1977) Production of vitamin B-12 in tempe, a fermented soybean food. App 1. Environ Microbiol 34:773?776

5. Wang HL, Hesseltine CW (1981) Use of microbial cultures: legume and cereal products. Food Technol 35:79?83

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