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Autor:
Sunday Sunday SOBOWALE, Olawale Paul OLATIDOYE, Habibat Oluwatoyin ANIMASHAUN, Ayinde Lukman ODUNMBAKU
Publikováno v:
Food and Environment Safety, Vol 20, Iss 4, Pp 360-370 (2021)
Alcoholic drinks produced from cassava, maize and plantain flour using local hydrolyzed enzyme and imported enzymes were evaluated and compared in this study. About 2 kg of each flour substrate was divided into two portions; a portion was hydrolyzed
Externí odkaz:
https://doaj.org/article/a916305f723644f4b15628abbae7bd39
