(Q32016665)

5 July 2017

title

The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures (English)

1 reference

5 July 2017

Teniola

1

1 reference

5 July 2017

Odunfa SA

series ordinal

2

1 reference

5 July 2017

publication date

1 January 2001

1 reference

International Journal of Food Microbiology

5 July 2017

published in

1 reference

5 July 2017

volume

63

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5 July 2017

issue

1-2

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5 July 2017

page(s)

1-9

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Fermentation studies on maize during the preparation of a traditional african starch-cake food

5 July 2017

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900321-4

7 January 2021

Use of protoplast fusion to introduce methionine overproduction into Saccharomyces cerevisiae

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900321-4

7 January 2021

Nutritional improvement of cereals by fermentation

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900321-4

7 January 2021

Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900321-4

7 January 2021

Significance of yeasts and moulds occurring in maize dough fermentation for ‘kenkey’ production

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900321-4

7 January 2021

Fortification of foods by fermentation with lysine-excreting mutants of lactobacilli

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2800%2900321-4

7 January 2021

10.1016/S0168-1605(00)00321-4

Identifiers

DOI

1 reference

5 July 2017

1 reference