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Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food
Studies were carried out to screen various microbial isolates of UGBA obtained from both traditionally fermented and laboratory samples for some technical properties required for the fermentation of the product. The technical properties screened for were; ability to produce enzymes (amylase, proteas...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer International Publishing
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3790124/ https://ncbi.nlm.nih.gov/pubmed/24098856 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/2193-1801-2-470 |
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