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Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food
Studies were carried out to screen various microbial isolates of UGBA obtained from both traditionally fermented and laboratory samples for some technical properties required for the fermentation of the product. The technical properties screened for were; ability to produce enzymes (amylase, proteas...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer International Publishing
2013
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3790124/ https://www.ncbi.nlm.nih.gov/pubmed/24098856 http://dx.doi.org/10.1186/2193-1801-2-470 |