Microbiological and biochemical evaluation of a fermented soyabean product - Soyadawadawa

Journal of Food Science and Technology

Volumn 40, Issue 6, 2003, Pages 606-610

  Dike, E N ^a   Odunfa, S A ^b  

^a FEDERAL INSTITUTE OF INDUSTRIAL RESEARCH   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Bacillus spp; Biochemical parameters; Fermentation; Soyabean; Soyadawadawa

Indexed keywords

BACTERIA; BIOCHEMISTRY; BIOSYNTHESIS; FERMENTATION; GRAIN (AGRICULTURAL PRODUCT); MICROORGANISMS; MOISTURE; PH EFFECTS; PROTEINS;

BACILLUS SPP; BIOCHEMICAL PARAMETERS; SHELF LIFE; SOYADAWADAWA;

FOOD PRODUCTS;

BACILLUS CIRCULANS; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX; PARKIA FILICOIDEA; PHASEOLUS (ANGIOSPERM); PUMILUS; STAPHYLOCOCCUS; STAPHYLOCOCCUS SAPROPHYTICUS;

EID: 2542434226     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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