Acidification and starch behaviour during co-fermentation of cassava (Manihot esculentaCrantz) and soybean (Glycine maxMerr) intogari, an African fermented food-Reference-Cited by-同舟云学术

Acidification and starch behaviour during co-fermentation of cassava (Manihot esculentaCrantz) and soybean (Glycine maxMerr) intogari, an African fermented food

Published:2010-01-29 Issue:5 Volume:61 Page:449-462
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Afoakwa Emmanuel Ohene,Kongor Edem John,Annor George Amponsah,Adjonu Randy

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637480903393727

Reference48 articles.

1. AACC. 1983. Approved methods of the American Association of Cereal Chemists. 8th ed. AACC Press, St Paul, MN, USA.

2. Viscoelastic properties and changes in pasting characteristics of trifoliate yam (Dioscorea dumetorum) starch after harvest

3. The role ofBacillusspecies in the fermentation of cassava

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