Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process
- 1 May 1993
- journal article
- research article
- Published by Springer Science and Business Media LLC in Plant Foods for Human Nutrition
- Vol. 43 (3), 267-272
- https://doi.org/10.1007/bf01886229
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Some biochemical and nutritional changes during the fermentation of fluted pumpkin (Telferia occidentalis)Plant Foods for Human Nutrition, 1986
- Changes in the lipid content of fermented peanutsJournal of Agricultural and Food Chemistry, 1974