Similar Items: NUTRITIONAL AND BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID BACTERIA-CHALLENGED SORGHUM AND ITS FERMENTATION PRODUCT
- The effect of lactic acid bacteria and fungi on the malting of barley
- Molecular characterization and population dynamics of lactic acid bacteria during the fermentation of sorghum
- Lactic acid bacteria in South African indigenous fermented milks and the evaluation of selected strains for application in the manufacturing of cultured milk
- Malted and fermented sorghum as ingredients in composite bread
- Identification of bacteria isolated from malt, with the emphasis on lactic acid bacteria and their influence on brewer's yeast
- SELECTION, PRODUCT CHARACTERISTICS AND METABOLITE SPECTRUM OF A COMMON STARTER CULTURE FOR FUFU AND USI PRODUCTION