Rich nutrition from the poorest - Cereal fermentations in Africa and Asia

Food Microbiology

Volumn 26, Issue 7, 2009, Pages 685-692

  Nout, M J Rob ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Co fermentation; Digestibility; Filamentous fungi; Lactic acid bacteria; Maize; Micronutrients; Millet; Mineral fortification; Mixed fermentation; NaFeEDTA; Phytic acid; Rice; Sorghum; Yeasts

Indexed keywords

AFRICA; ARTICLE; ASIA; CEREAL; CHEMISTRY; COOKING; FERMENTATION; FOOD; FUNGUS; HUMAN; LACTOBACILLALES; METABOLISM; METHODOLOGY; MICROBIOLOGY; YEAST;

AFRICA; ASIA; CEREALS; COOKERY; FERMENTATION; FOOD; FUNGI; HUMANS; LACTOBACILLALES; YEASTS;

AMYLOMYCES; ASPERGILLUS; BACTERIA (MICROORGANISMS); CANDIDA; DEBARYOMYCES; ENDOMYCOPSIS; ENTEROBACTER; FUNGI; LACTOBACILLUS; MUCOR; PEDIOCOCCUS; PICHIA; RHIZOPUS; SACCHAROMYCES; TRICHOSPORON (UNCLASSIFIED); ZEA MAYS;

EID: 69849088723     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.07.002     Document Type: Article

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