Appropriate starter culture technologies for small-scale fermentation in developing countries
Top Cited Papers
- 27 November 2001
- journal article
- review article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 75 (3) , 197-212
- https://doi.org/10.1016/s0168-1605(01)00707-3
Abstract
No abstract availableKeywords
This publication has 48 references indexed in Scilit:
- New developments in meat starter culturesMeat Science, 1998
- Classification of fermented foods: worldwide review of household fermentation techniquesFood Control, 1997
- Lactic acid fermented foods and their benefits in AsiaFood Control, 1997
- The role of Bacillus species in the fermentation of cassavaJournal of Applied Bacteriology, 1995
- Investigation of the presence of biogenic amines and ethyl carbamate in kenkey made with maize and maize‐cowpea mixtures as influenced by process conditionsFood Additives & Contaminants, 1994
- The Effect of Cowpea Supplementation on the Quality of Kenkey, a Traditional Ghanaian Fermented Maize FoodJournal of Cereal Science, 1994
- Influence of grain quality, heat, and processing time on the reduction of aflatoxin B1 levels in ?tuwo? and ?ogi?: Two cereal-based productsPlant Foods for Human Nutrition, 1994
- Growth and extracellular enzyme production by strains of Bacillus species isolated from fermenting African locust bean, iruJournal of Applied Bacteriology, 1990
- Phenotypic characterization ofLeuconostocspeciesJournal of Applied Bacteriology, 1989
- Nutritional improvement of cereals by fermentationCritical Reviews in Food Science and Nutrition, 1989