Microbiological evaluation of ghanaian maize dough co-fermented with cowpea

International Journal of Food Sciences and Nutrition

Volumn 53, Issue 5, 2002, Pages 367-373

  Sanni, A I ^a   Sefa Dedeh, S ^b   Sakyi Dawson, E ^b   Asiedu, M ^b  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b UNIVERSITY OF GHANA   (Ghana)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATE; PROTEIN;

ARTICLE; ASPERGILLUS; BACILLUS; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATION; CANDIDA; CARBOHYDRATE DIET; CONTROLLED STUDY; COOKING; COWPEA; DEBARYOMYCES; DIET SUPPLEMENTATION; DOUGH; ESCHERICHIA; FERMENTATION TECHNIQUE; FOOD ANALYSIS; FOOD INTAKE; FOOD PROCESSING; FUNGAL STRAIN; FUNGUS ISOLATION; GHANA; GROWTH INHIBITION; INOCULATION; KLEBSIELLA; LACTIC ACID BACTERIUM; LACTOBACILLUS; LEUCONOSTOC; MAIZE; MICROBIOLOGICAL EXAMINATION; MICROCOCCUS; NONHUMAN; NUTRITIONAL VALUE; SACCHAROMYCES;

COLONY COUNT, MICROBIAL; DEVELOPING COUNTRIES; FABACEAE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD, FORTIFIED; GHANA; HUMANS; ZEA MAYS;

ASPERGILLUS; BACTERIA (MICROORGANISMS); CANDIDA; DEBARYOMYCES; ESCHERICHIA COLI; FUNGI; KLEBSIELLA; LACTOBACILLUS; LEUCONOSTOC; MICROCOCCUS; SACCHAROMYCES; SALMONELLA TYPHIMURIUM; ZEA MAYS;

EID: 0036750915     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/0963748021000044705     Document Type: Article

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