Traditional Technologies and Probiotic Properties of Bacillus Strains Isolated from Kawal -A Chad Traditional Fermented Food Condiment-Reference-Cited by-同舟云学术

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Traditional Technologies and Probiotic Properties of Bacillus Strains Isolated from Kawal -A Chad Traditional Fermented Food Condiment

Published:2019 Issue:2 Volume:6 Page:57-71
ISSN:2312-6426
Container-title:Journal of Food Technology Research
language:
Short-container-title:Journal of Food Technology Research

Author:

Idriss L Abakar,Tidjani Abdelsalam,Taale Essodolom,Hissein O Abdoullahi,Tankoano Abel,Aly Savadogo

Publisher

Conscientia Beam

Subject

Marketing,Organizational Behavior and Human Resource Management,Strategy and Management,Drug Discovery,Pharmaceutical Science,Pharmacology

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Kawal: A fermented food as a source of Bacillus strain producing antimicrobial peptides;Scientific African;2023-07

2. Phytochemical and Nutritional Quality Changes During Irrigation and Postharvest Processing of the Underutilized Vegetable African Nightshade;Frontiers in Nutrition;2020-11-16

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