The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia-Reference-Cited by-同舟云学术

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Published:2009-04-02 Issue:2 Volume:35 Page:139-156
ISSN:1040-841X
Container-title:Critical Reviews in Microbiology
language:en
Short-container-title:Critical Reviews in Microbiology

Author:

Parkouda Charles,Nielsen Dennis S.,Azokpota Paulin,Ivette Irène Ouoba Labia,Amoa-Awua Wisdom Kofi,Thorsen Line,Hounhouigan Joseph D.,Jensen Jan S.,Tano-Debrah K.,Diawara Bréhima,Jakobsen Mogens

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408410902793056

Reference138 articles.

1. Biochemical changes in fermented melon (egusi) seeds (Citrullis vulgaris)

2. Some Nutritional and Functional Properties of Karkade (Hibiscus sabdariffa) Seed Products

3. Microorganisms associated with natural fermentation ofProsopis africana seeds for the production of okpiye

4. Effect of processing on nutrient composition and anti-nutritive substances of African locust bean (Parkia filicoidea) and baobab seed (Adansonia digitata)

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