Lactic acid fermentation of cassava dough into agbelima

International Journal of Food Microbiology

Volumn 31, Issue 1-3, 1996, Pages 87-98

  Amoa Awua, Wisdom Kofi A ^a,b   Appoh, Francis E ^a   Jakobsen, Mogens ^c  

^a Food Research Institute Ghana   (Ghana)

^b UNIVERSITY OF GHANA   (Ghana)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Agbelima; Aroma profile; Cassava fermentation; Cyanide; Lactic acid bacteria

Indexed keywords

ACETIC ACID ETHYL ESTER; ACETOIN; ALCOHOL; BUTANOL; CELLULASE; ESTERASE; ISOPENTYL ALCOHOL; LACTIC ACID; POLYGALACTURONASE;

ACIDIFICATION; ARTICLE; CASSAVA; ENZYME ACTIVITY; FERMENTATION; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; MOLECULAR WEIGHT; STREPTOCOCCUS; TIME;

EID: 0030221190     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(96)00967-1     Document Type: Article

References (13)

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