Effect of Different Fermentation Methods on the Microbial and Proximate Composition of Pigeon Pea (Cajanus cajan)
| Autor: | E. Odion-Owase, A. O. Ojokoh, V. O. Oyetayo |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Sodium bicarbonate biology Geography Planning and Development Saccharomyces cerevisae Development biology.organism_classification Proximate composition Potassium bicarbonate 03 medical and health sciences chemistry.chemical_compound Cajanus chemistry Fermentation Food science |
| Zdroj: | Microbiology Research Journal International. 23:1-6 |
| ISSN: | 2456-7043 |
| DOI: | 10.9734/mrji/2018/33604 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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