Similar Items: Alkaline fermentation of Bambara groundnut (Vigna subterranean L. Verdc. ) as dawadawa-like African food condiment
- Mycoflora and polyphenolics of variously coloured seeds of Bambara groundnut (Vigna subterranea L. Verdc.)
- In vitro Regeneration of Two Local Bambara Groundnut Landraces [Vigna subterranea (L.) Verdc.] in Kenya
- Genetic, anatomical and morphological characterization of bambara groundnut (vigna subterranea (l.) Verdc) landraces in South Africa.
- Nutraceutical antioxidant potential and polyphenolic profiles of the Zambian market classes of bambara groundnuts (Vigna subterranea L. Verdc) and common beans (Phaseolus vulgaris L.)
- Integrated pest management of Meloidogyne incognita on bambara groundnut (Vigna Subterranea)
- Effects of boron nutrition and cotyledon manipulation on symbiotic performance of Bambara groundnut (Vigna subterranea L)
Author: Buys, E.M. (Elna Maria)
- Acid adaptation of Escherichia coli O157:H7 in fermented goat milk
- Heat inactivation and survival of Listeria monocytogenes during polony production and shelf life
- Viability and functionality of Lacticaseibacillus rhamnosus and Bifidobacterium spp. in yoghurt
- Investigating the microbiological profile of motoho, a fermented sorghum beverage
- Application of predictive food microbiology to reduce food waste
- Growth of E. coli in reduced salt cheddar cheese