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Sensory Evaluation of Ogiri Produced by Solid State Fermentation of Boiled Melon Seeds (Cucumis melo) in a Stainless Steel Fermentor

Autor: Onawola, OO, Nwagala, PN, Muhammed, BM, Okafor, JNC, Asagbra, AE

Publikováno v: Nigerian Food Journal; Vol 34, No 2 (2016); 136-141

Boiled melon seeds (Cucumis melo), wrapped in Thaumatococcus danielli were fermented for five days in a stainless steel solid state fermentor designed and fabricated by the Federal Institute of Industrial Research, Oshodi (FIIRO) Lagos, Nigeria. Duri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::d448579c0cfc4f3a66d42f82a24c12e8
https://www.ajol.info/index.php/nifoj/article/view/162694

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