Fermentation of yam: Microbiology and sensory evaluation of cooked fermented yam tissues

Plant Foods for Human Nutrition

Volumn 52, Issue 1, 1998, Pages 49-54

  Aderiye, B I ^a   Ogunjobi, A A ^a  

^a ADEKUNLE AJASIN UNIVERSITY   (Nigeria)

Author keywords

Anaerobic fermentation; Brine; Fermenting microbes; Yam tissues

Indexed keywords

ACIDITY; CARBOHYDRATE; FERMENTATION; HYDROLYSIS; LACTIC ACID BACTERIUM; LACTIC ACID; ROOM TEMPERATURE;

ANGIOSPERMS; COOKERY; FERMENTATION; FOOD ANALYSIS; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; NIGERIA; NUTRITIVE VALUE; PLANTS, EDIBLE; TASTE;

EID: 0031793156     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008023603890     Document Type: Article

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