Technical note: Microorganisms associated with fermented fluted pumpkin seeds (Telferia occidentalis)
- 1 April 1989
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 24 (2) , 189-193
- https://doi.org/10.1111/j.1365-2621.1989.tb00633.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Some biochemical and nutritional changes during the fermentation of fluted pumpkin (Telferia occidentalis)Plant Foods for Human Nutrition, 1986
- Nutritional value of the fluted pumpkin (Telfaria occidentalis)Journal of Agricultural and Food Chemistry, 1983
- A note on the micro‐organisms associated with the fermentation of seeds of the African oil bean tree (Pentaclethra macrophylla)Journal of Applied Bacteriology, 1983
- Microorganisms associated with fermentation of African locust bean (Parkia filicoidea) during iru preparationJournal of Plant Foods, 1981
- Microbiology and amino acid composition of Ogiri — a food condiment from fermented melon seedsMolecular Nutrition & Food Research, 1981
- Fermentation studies on maize during the preparation of a traditional african starch‐cake foodJournal of the Science of Food and Agriculture, 1970