Effect of soaking and roasting dehulling methods of soybean on Bacillus fermentation of soy-daddawa

American Journal of Food Technology

Volumn 2, Issue 4, 2007, Pages 257-264

  Omafuvbe, B O ^a   Esosuakpo, E O ^a   Oladejo, T S ^a   Toye, A A ^a  

^a OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

Bacillus subtilis; Daddawa; Fermentation; Roasting; Soaking; Soybean

Indexed keywords

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 34248230148     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2007.257.264     Document Type: Article

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