Isolation, identification and characterization of predominant microorganisms in Swazi traditional fermented porridge (<i>incwancwa</i>) and optimization of fermentation conditions-Reference-Cited by-同舟云学术

Isolation, identification and characterization of predominant microorganisms in Swazi traditional fermented porridge (incwancwa) and optimization of fermentation conditions

Published:2022-12-09 Issue:1 Volume:20 Page:394-403
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Khumalo Baphelele¹,Kidane Solomon Worku¹^ORCID,Gadaga Tendekayi Henry²,Shelembe Jeremiah Sijubo¹

Affiliation:

1. Department of Food, Nutrition and Technology, University of Eswatini, Luyengo, Eswatini

2. Department of Environmental Health Sciences, University of Eswatini, Mbabane, Eswatini

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2022.2144462

Reference48 articles.

1. Improving Nutritive Value of Fermented Cereal Porridge ‘Ogi’ by Fortifying with Bambara Nut

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