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Preliminary study on hazards and critical control points of kokoro, a Nigerian indigenous fermented maize snack
The microbial and proximate composition of an indigenous snack from fermented maize was investigated. Critical control points of milling the raw materials, fermentation pH, processing temperature and time intervals during holdings in processing and storage were evaluated with a view to optimizing th...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer International Publishing
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4467818/ https://www.ncbi.nlm.nih.gov/pubmed/26090302 http://dx.doi.org/10.1186/s40064-015-1026-3 |