Development of Maize-Tigernut Fortified Weaning Food Using Starter Cultures
نویسندگان
چکیده
منابع مشابه
Functional properties of selected starter cultures for sour maize bread.
This paper focuses on the functional properties of maize sour-dough microflora selected and tested for their use as starter cultures for sour maize bread. Lactic acid bacteria and yeasts isolated from spontaneously fermented maize dough were selected based on dominance during fermentation and presence at the end of fermentation. Functional properties examined included acidification, leavening a...
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ژورنال
عنوان ژورنال: Food and Nutrition Sciences
سال: 2018
ISSN: 2157-944X,2157-9458
DOI: 10.4236/fns.2018.912105