Amelioration of garri, a cassava-based fermented food by the inoculation of microorganismssecreting amylase, lysine and linamarase into cassava mash

By Okafor N.   Umeh C.   Ibenegbu C.  

World Journal of Microbiology and Biotechnology, Vol. 14, Iss. 6, 1998-11 ,pp. : 835-838

Springer Publishing Company

Access to resources Recommend Favorite

Utilization of Unfermented Cassava Flour for the Production of an Indigenous African Fermented Food, Agbelima

By Amoa-Awua Wisdom  

World Journal of Microbiology and Biotechnology, Vol. 21, Iss. 6-7, 2005-10 ,pp. : 1201-1207

Springer Publishing Company

Access to resources Recommend Favorite

The use of starter cultures to produce ‘Pito’, a Nigerian fermented alcoholic beverage

By Orji M.U.  

World Journal of Microbiology and Biotechnology, Vol. 19, Iss. 7, 2003-10 ,pp. : 733-736

Springer Publishing Company

Access to resources Recommend Favorite

Production of sour maize bread using starter-cultures

By Sanni A.I.   Onilude A.A.   Fatungase M.O.  

World Journal of Microbiology and Biotechnology, Vol. 14, Iss. 1, 1997-01 ,pp. : 101-106

Springer Publishing Company

Access to resources Recommend Favorite

Use of isolated kefir starter cultures in kefir production

By Assadi M.M.   Pourahmad R.   Moazami N.  

World Journal of Microbiology and Biotechnology, Vol. 16, Iss. 6, 2000-01 ,pp. : 541-543

Springer Publishing Company

Access to resources Recommend Favorite