Microbial and biochemical changes occurring during production of masvusvu and mangisi, traditional Zimbabwean beverages

Plant Foods for Human Nutrition

Volumn 51, Issue 1, 1997, Pages 43-51

  Zvauya, R ^a   Mygochi, T ^a   Parawira, W ^a  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

Author keywords

Biochemical changes; Finger millet; Microbial changes; Non alcoholic beverages

Indexed keywords

AMYLASE; CARBOHYDRATE;

AEROBIC BACTERIUM; ARTICLE; BEVERAGE; FERMENTATION; FLOUR; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HEAT; LACTOBACILLUS; MICROBIOLOGY; MILLET; YEAST; ZIMBABWE;

AMYLASES; BACTERIA, AEROBIC; BEVERAGES; CARBOHYDRATES; FERMENTATION; FLOUR; FUNGI; HEAT; LACTOBACILLUS; PANICUM; YEASTS; ZIMBABWE;

ELEUSINE CORACANA; FUNGI; LACTOBACILLUS;

EID: 0031405931     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1007972428849     Document Type: Article

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