Chemical, nutritional and sensory evaluation of green beans fermented with and without starter culture-Reference-Cited by-同舟云学术

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Chemical, nutritional and sensory evaluation of green beans fermented with and without starter culture

Published:1995-10 Issue:2 Volume:34 Page:117-127
ISSN:0367-0244
Container-title:Ecology of Food and Nutrition
language:en
Short-container-title:Ecology of Food and Nutrition

Author:

Mnkeni Astereda P.¹,Maeda Elimosaria E.¹,Gierschner Karlheinz²

Affiliation:

1. a Department of Food Science and Technology , Sokoine University of Agriculture , P.O. Box 3006 Chuo Kikuu, Morogoro , Tanzania

2. b Institute of Food Technology , Hohenheim University , 25 Garbenstrasse, Stuttgart , D 7059 , Germany

Publisher

Informa UK Limited

Subject

Ecology,General Medicine,Food Science,Medicine (miscellaneous)

Link

https://www.tandfonline.com/doi/pdf/10.1080/03670244.1995.9991453

Reference32 articles.

1. BFE‐R‐89–01;Bognár A.,1989

2. Brenndorfer , B. Kennedy , L. Bateman , CO. Oswin , Trim , D.S. Mrema , G.C. and Wereko‐Brobby , C. 1985. Solar dryers—their role in post‐harvest processing, 252–253. London: Commonwealth Science Council, Marlborough House.

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1. Lactofermentation of vegetables: An ancient method of preservation matching new trends;Trends in Food Science & Technology;2023-09

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