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Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying
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PCR-RFLP typification of microbes used in the production of a fermented fish product
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Nutritional, antioxidant and microbiological properties of finger millet-based beverages as influenced by starch source during lactic acid fermentation
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Growth Performance and Carcass Characteristics of Broiler Chickens Fed Diets Containing Differently Processed Finger Millet Supplemented with Enzyme
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RAFFINOSE METABOLISM AND UTILISATION BY L. PLANTARUM ISOLATED FROM INDIGENOUSLY FERMENTED CEREAL GRUELS FOR NUTRITIONAL IMPROVEMENT
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The fermentability of wort derived from various malts
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Malted and fermented sorghum as ingredients in composite bread
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The controlled application of sulphur dioxide to apricots, peaches and pears prior to drying
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Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours
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Studies of traditional cheese and fermented milks
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The Flavonoid constituents of Pyrus Communis L. cv. Bon Chretien with special reference to discoloration during canning
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Relationship between lipid composition of wine yeasts and sugar fermentation
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The effects of sauerkraut on human health, nutrition, and food security: a review of the literature
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Characterization and fermentation of waste paper sludge for bioethanol production
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Finger millet grain phenolics and their impact on malt and cookie quality
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Microbial content and anti-microbial activity of Namibian traditionally fermented milk
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Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation
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Isolation and characterization of lactic acid bacteria from "ting" in the Northern Province of South Africa
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The selection of lactic acid bacteria to be used as starter cultures for Ting production
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Evaluation of malted barley with different degrees of fermentability using the Rapid Visco Analyser (RVA)
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Comparative analysis of fermentative yeasts during spontaneous fermentation of grapes from different management systems
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The effects of three rumen buffering agents on rumen fermentation parameters, nutrient digestibility, and milk composition in dairy cows
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Characterization of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832
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Characterization of thoeniicin 447 produced by Propionibacterium thoenii
