AMYLOLYTIC LACTIC ACID BACTERIA FERMENTATION OF MAIZE-COWPEA OGI
- Author
- OYAREKUA, M. A1 ; AKINYELE, I. O2 ; TRECHE, S3 ; ELEYINMI, A. F4
[1] Science Technology Department Federal Polytechnic, Ado Ekiti, Ekiti State, Nigeria
[2] Food Technology Department University of Ibadan, Ibadan, Nigeria
[3] Department de RED Centre IRD, Montpellier, France
[4] Food Science and Technology Department Federal University of Technology, Akure, Ondo State, Nigeria - Source
Journal of food processing and preservation. 2008, Vol 32, Num 2, pp 286-305, 20 p ; ref : 2 p.3/4
- CODEN
- JFPPDL
- ISSN
- 0145-8892
- Scientific domain
- Food science technology
- Publisher
- Blackwell Publishing, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Bactérie lactique Dolique de Chine Fermentation Maïs Céréale
- Keyword (en)
- Lactic acid bacteria Cowpea Fermentation Corn Cereal
- Keyword (es)
- Bacteria láctica Vigna sinensis Fermentación Maiz Cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20297515
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-4549.2008.00179.x 
https://dx.doi.org/10.1111/j.1745-4549.2008.00179.x
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