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International Journal of Food Microbiology

Volumn 67, Issue 3, 2001, Pages 247-252

Microbiological and biochemical studies on Gergoush fermentation

(2) Sherfi, Safaa Abbas a Hamad, Siddig Hussein a

a UNIVERSITY OF KHARTOUM (Sudan)

Author keywords

Dough; Gergoush; Legume

Indexed keywords

ACETIC ACID; BUTYRIC ACID; FAT; LACTIC ACID; PROTEIN; STARCH; WATER;

ARTICLE; ASH; BACILLUS; BACTERIAL COUNT; BACTERIAL FLORA; BIOCHEMISTRY; CLOSTRIDIUM; CONTROLLED STUDY; FERMENTATION; FLOUR; HEAT TOLERANCE; INOCULATION; LACTIC ACID BACTERIUM; LEGUME; MICROBIOLOGY; MILK; NONHUMAN; PH; WHEAT;

ACETIC ACID; ANIMALS; BACILLUS; BUTYRIC ACID; CLOSTRIDIUM; COLONY COUNT, MICROBIAL; FABACEAE; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; MILK; PLANTS, MEDICINAL; SUDAN; TRITICUM;

EID: 0035812182 PISSN: 01681605 EISSN: None Source Type: Journal
DOI: 10.1016/S0168-1605(01)00435-4 Document Type: Article

Times cited : (9)

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