Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process

LWT

Volumn 37, Issue 1, 2004, Pages 59-67

  Cuevas Rodriguez E O ^a   Milan Carrillo J ^a   Mora Escobedo, R ^b   Cardenas Valenzuela O G ^a   Reyes Moreno, C ^a  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Quality protein maize; Solid state fermentation; Tempeh flour

Indexed keywords

BACTERIA (MICROORGANISMS); RHIZOPUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS; ZEA; ZEA MAYS;

EID: 10744230834     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(03)00134-8     Document Type: Article

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