Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk Nono-Reference-Cited by-同舟云学术

Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk Nono

Published:2013 Issue:2 Volume:31 Page:91-97
ISSN:0189-7241
Container-title:Nigerian Food Journal
language:en
Short-container-title:Nigerian Food Journal

Author:

Obadina A.O.,Akinola O.J.,Shittu T.A.,Bakare H.A.

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference31 articles.

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2. Microbiological characteristics of Ghanian traditional fermented milk product;Akabanda;Nunu. Nature and Science,2010

3. Characteristics and production processes of nono – A Nigerian fermented milk food;Akinyanju;Chemie. Microbiologies Technologie der lebensmitted.,1989

4. Microbial population present in fermented beverage “cauin” produced by Brazilian Amerindians;Almeida;Int. Journal of Food Microbiolo.,2007

5. Official Methods of Analysis;AOAC,1990

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