Author:
Muyanja C.M.B.K.,Narvhus J.A.,Treimo J.,Langsrud T.
Subject
General Medicine,Microbiology,Food Science
Reference55 articles.
1. Effect of fermentation on protein fraction and tannin content of low and high tannin cultivars of sorghum;Abd Elmoniem;J. Appl. Bacteriol.,1994
2. Characteristics of microorganisms of importance in the fermentation of fufu and ogi, two-Nigerian foods;Adegoke;J. Food Sci.,1988
3. Effect of autofermentation on the physicochemical properties of proteins of sorghum-ground nut composite flour;Ahmed;J. Agric. Food Chem.,1988
4. Fermentation studies of maize during the preparation of traditional African starch-cake food;Akinrele;J. Sci. Food Agric.,1970
5. Lactic acid bacteria: classification and physiology;Axelsson,1998
Cited by
204 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