The microbiology of ogiri production from castor seed (Ricinus communis)
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference22 articles.
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2. Some biochemical and nutritional changes during the fermentation of fluted pumpkin (Telferia occidentalis);Achinewhu;Qual. Plan. Plant Food Hum. Nutr.,1986
3. Fermentation studies on maize during the preparation of a traditional African starch cake food;Akinrele;J. Sci. Food Agric.,1970
4. Biochemical changes during the fermentation of Castor oil (Ricinus communis) seeds for use as a seasoning agent;Anosike;Qual. Plan. Plant Food Human Nutr.,1981
5. Official methods of analysis;AOAC,1984
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