Softening and mineral content of cassava (Manihot esculenta Crantz) leaves during the fermentation to produce Ntoba mbodi

Advance Journal of Food Science and Technology

Volumn 3, Issue 6, 2011, Pages 418-423

  Mokemiabeka, S ^a   Dhellot, J ^a   Kobawila, S C ^a   Diakabana, P ^a   Ntietie Loukombo, R N ^a   Nyanga Koumou, A G ^a   Louembe, D ^a  

^a UNIVERSITÉ MARIEN NGOUABI   (Congo)

Author keywords

Bacillus; Cellulase; Lactic acid bacteria; Minerals; Ntoba mbodi; Pectin lyase; Pectinesterase; Polygalacturonase

Indexed keywords

CELLULASE; LACTIC ACID BACTERIA; NTOBA MBODI; PECTIN-LYASE; PECTINESTERASE; POLYGALACTURONASE;

BACILLI; BACTERIOLOGY; LACTIC ACID; MAGNESIUM; MINERALS; SODIUM;

FERMENTATION;

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); MANIHOT ESCULENTA;

EID: 84859501714     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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