Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source

International Journal of Food Microbiology

Volumn 34, Issue 3, 1997, Pages 249-258

  Zulu, R M ^a,b   Dillon, V M ^a   Owens, J D ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b Natl Cncl for Scientific Research   (Zambia)

Author keywords

Amylase; Lactobacillus; Maize; Munkoyo beverage; Rhynchosia; Saccharomyces

Indexed keywords

ALCOHOL; AMYLASE; GLUCOSE; MALTOSE; MALTOTRIOSE; STARCH;

ARTICLE; BEVERAGE; FERMENTATION; LACTOBACILLUS; MAIZE; SACCHAROMYCES CEREVISIAE; ZAMBIA;

AMYLASES; BEVERAGES; FERMENTATION; LACTOBACILLUS; SACCHAROMYCES CEREVISIAE; ZEA MAYS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; RHYNCHOSIA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; WEISSELLA CONFUSA; ZEA MAYS;

EID: 0031550910     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(96)01195-6     Document Type: Article

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