Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures

Author:

Escamilla-Hurtado M.L.,Valdés-Martínez S.E.,Soriano-Santos J.,Gómez-Pliego R.,Verde-Calvo J.R.,Reyes-Dorantes A.,Tomasini-Campocosio A.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference51 articles.

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2. Microbiological and biochemical changes during the production of sekete—a fermented beverage made from maize;Adegoke;Journal of Food Science and Technology,1995

3. Properties of steam blanched maize flour as a constituent of weaning food;Adeyemi;Journal of Food Processing and Preservation,1989

4. Fermentation studies on maize during the preparation of a traditional African starch-cake food;Akinrele;Journal of the Science of Food and Agriculture,1970

5. Official Methods of Analysis;A.O.A.C.,2000

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