Evaluation of Functional Properties of Spontaneous and Starter Culture Fermented Sweet Potato Flour

Autor:	M. J. Bamidele, A. K. Lawal, J. Ehiwuogu-Onyibe, Gloria N. Elemo, T. A. Okedina, T. E. Akinwale, C. P. Onyemali, O. I. Ajayi
Rok vydání:	2018
Předmět:	0404 agricultural biotechnology Starter Chemistry Geography Planning and Development Fermentation 04 agricultural and veterinary sciences Food science Development 040401 food science Potato starch
Zdroj:	Microbiology Research Journal International. 26:1-8
ISSN:	2456-7043
DOI:	10.9734/mrji/2018/46910
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::40cc2b51e049fe47b3af466e1de221cc https://doi.org/10.9734/mrji/2018/46910 Zobrazit plný text záznamu