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European Food Research and Technology

Volumn 215, Issue 2, 2002, Pages 176-180

Selection of starter cultures for the production of ugba, a fermented soup condiment

(5) Sanni, Abiodun I a Onilude, A A a Fadahunsi, I F a Ogunbanwo, S T a Afolabi, R O a

a UNIVERSITY OF IBADAN (Nigeria)

Author keywords

African oil bean; Bacillus species; Condiments; Fermentation; Starter culture sensory evaluation

Indexed keywords

EID: 10344257052 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-002-0520-3 Document Type: Article

Times cited : (27)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.