Effect of moisture content on the development of carboxylic acids in traditional maize dough fermentation
- 1 June 1982
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 33 (6) , 555-558
- https://doi.org/10.1002/jsfa.2740330610
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Manufacture of OGI (A Nigerian Fermented Cereal Porridge): Comparative Evaluation of Corn, Sorghum and MilletCanadian Institute of Food Science and Technology Journal, 1972
- Studies on Kenkey, a Ghanaian cereal foodJournal of the Science of Food and Agriculture, 1972
- Carboxylic acid patterns in Ogi fermentationJournal of the Science of Food and Agriculture, 1972
- Fermentation studies on maize during the preparation of a traditional african starch‐cake foodJournal of the Science of Food and Agriculture, 1970