Influence of fermentation time and an 'indigenous tenderiser' (Kanwa) on the microbial profile, chemical attributes and shelf-life of rice Masa (a Nigerian fermented product)

Journal of the Science of Food and Agriculture

Volumn 71, Issue 4, 1996, Pages 442-448

  Efiuvwevwere, Bernard J O ^a   Ezeama, Chidi F ^a  

^a UNIVERSITY OF PORT HARCOURT   (Nigeria)

Author keywords

fermentation; Kanwa; lactic acid bacteria; Masa; Nigeria; rice (Oryzae sativa); Saccharomyces spp; shelf life; sodium sesquicarbonate

Indexed keywords

EID: 0029737585     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199608)71:4<442::AID-JSFA594>3.0.CO;2-F     Document Type: Article

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