Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

Lignende værker

• Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
  af: Ng'ong'ola-Manani, Tinna A, et al.
  Udgivet: (2014)
• Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
  af: Ng'ong'ola-Manani, Tinna A, et al.
  Udgivet: (2014)
• Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth–wheat flour blended bread
  af: Ruth J. Kamoto, et al.
  Udgivet: (2018-09-01)
• Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth–wheat flour blended bread
  af: Kamoto, Ruth J., et al.
  Udgivet: (2018)
• Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges
  af: Lizzie Saka, et al.
  Udgivet: (2018-11-01)