Micro-organisms associated with African locust bean (Parkia filicoideaWelw) fermentation for ‘dawadawa’ production
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1986.tb04268.x/fullpdf
Reference18 articles.
1. Fermentation of cassava;Akinrele;Journal of the Science of Food and Agriculture,1964
2. African locust bean (Parkia species) and its West African fermented food product, dawadawa;Campbell-Platt;Ecology of Food and Nutrition,1980
3. Effect of fermentation on the nutrient status of locust beans;Eka;Food Chemistry,1980
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