Characteristics of micro-organisms of importance in the fermentation of fufu and ogi-two Nigerian foods-Reference-Cited by-同舟云学术

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Characteristics of micro-organisms of importance in the fermentation of fufu and ogi-two Nigerian foods

Published:1988-12 Issue:6 Volume:65 Page:449-453
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Adegoke G.O.,Babalola A.K.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1988.tb01916.x/fullpdf

Reference18 articles.

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

2. Manufacture of ogi (a Nigerian fermented cereal porridge). Competitive evaluation of ogi corn, sorghum and millet;Banigo;Canadian Institute of Food Science and Technology,1972

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4. Cereal Based Fermented Foods and Non-alcohol Beverages;Functional Cereals and Cereal Foods;2022

5. The fate of mycotoxins during secondary food processing of maize for human consumption;Comprehensive Reviews in Food Science and Food Safety;2020-11-12

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