Utilization of unfermented cassava flour for the production of an indigenous African fermented food, agbelima

World Journal of Microbiology and Biotechnology

Volumn 21, Issue 6-7, 2005, Pages 1201-1207

  Amoa Awua, Wisdom Kofi ^a   Owusu, Margaret ^a   Feglo, Patrick ^a  

^a Future production Chemicals Cluster   (South Africa)

Author keywords

Agbelima; Fermentation; High quality cassava flour; Lactobacillus; Starter culture

Indexed keywords

BAKERIES; FERMENTATION; MICROBIOLOGY; PH EFFECTS;

AGBELIMA; STARTER CULTURE; WHEAT FLOUR;

BIOTECHNOLOGY;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; MANIHOT ESCULENTA; POSIBACTERIA; SALMONELLA TYPHIMURIUM; TRITICUM AESTIVUM; VIBRIO CHOLERAE; ZEA MAYS;

EID: 27944477642     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-005-1441-7     Document Type: Article

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