Protein improvement in gari by the use of pure cultures of microorganisms involved in the natural fermentation process

Pakistan Journal of Biological Sciences

Volumn 14, Issue 20, 2011, Pages 933-938

  Ahaotu, I ^a   Ogueke, C C ^a   Owuamanam, C I ^a   Ahaotu, N N ^a   Nwosu, J N ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Fermentation; Gari; Microorganisms; Protein improvement; Pure cultures; Titrable acidity

Indexed keywords

BETA GLUCOSIDASE; CYANOGENIC BETA GLUCOSIDASE; CYANOGENIC BETA-GLUCOSIDASE; VEGETABLE PROTEIN;

ARTICLE; CARBOHYDRATE DIET; FAT INTAKE; FERMENTATION; FLOUR; FOOD CONTROL; MANIHOT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PROTEIN SYNTHESIS;

BETA-GLUCOSIDASE; DIETARY CARBOHYDRATES; DIETARY FATS; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; MANIHOT; PLANT PROTEINS; PROTEIN BIOSYNTHESIS;

EID: 82855161629     PISSN: 10288880     EISSN: 18125735     Source Type: Journal    
DOI: 10.3923/pjbs.2011.933.938     Document Type: Article

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