Fermentation studies on maize during the preparation of a traditional african starch-cake food

Fermentation studies on maize during the preparation of a traditional african starch-cake food is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1002/JSFA.2740211205

P2093author name stringI. A. Akinrele
P433issue12
P407language of work or nameEnglishQ1860
P921main subjectbiotechnologyQ7108
P304page(s)619-625
P577publication date1970-12-01
P1433published inJournal of the Science of Food and AgricultureQ2740606
P1476titleFermentation studies on maize during the preparation of a traditional african starch-cake food
P478volume21

Reverse relations

cites work (P2860)
Q43874935Antimicrobial effect of fermented Ghanaian maize dough
Q57606209CHARACTERIZATION OF LACTIC ACID BACTERIA AND YEAST ISOLATES ASSOCIATED WITH TRADITIONAL SOAKING OF “OFADA” RICE
Q29013995Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects
Q32017040Evaluation of lysine and methionine production in some Lactobacilli and yeasts from ogi.
Q46193676Fusaria and fumonisins in maize from Ghana and their co-occurrence with aflatoxins
Q58546453Improving Processing Technology and Nutritional Composition of Nigerian Traditional Breakfast Gruel from Corn and Okra
Q38883542Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage
Q40159527Lactic acid fermentation in the production of foods from vegetables, cereals and legumes
Q43949929Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food
Q46760803Microbiological evaluation of ghanaian maize dough co-fermented with cowpea
Q42092509Microbiology of 'obiolor': a Nigerian fermented non-alcoholic beverage
Q43885354New efficient amylase-producing strains of Lactobacillus plantarum and L. fermentum isolated from different Nigerian traditional fermented foods
Q34516168Nutritional improvement of cereals by fermentation
Q46526498Regulation of aspartokinase in Lactobacillus plantarum
Q53973819Some important fermented foods of Mid-Asia, the Middle East, and Africa
Q67486601Suitability of using sieved or unsieved maize mash for production of “OGI” — A fermented cereal food
Q22305695Tempeh: A Mold-Modified Indigenous Fermented Food Made from Soybeans and/or Cereal Grains
Q38564514The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation
Q32016665The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures
Q43949467Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food

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