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NTIS 바로가기Journal of food science : an official publication of the Institute of Food Technologists, v.56 no.1, 1991년, pp.272 - 273
ACHI, O. K.
ABSTRACTThe effects of natural fermentation on chemical and physical composition of tubers (Dioscorea rotundata) for flour production were studied. A fission yeast isolated from palmwine was evaluated as inoculum for fermenting yam samples. Tubers were blanched (10 and 20 min at 70°C) before fer...
Amanchukwu, S. C., Obafemi, A., Okpokwasili, G. C.. Single-cell-protein production bySchizosaccharomyces pombe isolated from palmwine using hydrocarbon feedstocks. Folia microbiologica, vol.34, no.2, 112-119.
Official Methods of Analysis AOAC 1980
A New Key to the Yeasts Barnett J.A. 1974
Methods in Enzymology Bernfield P. 1955
Coursey, D. G.. The magnitude and origins of storage losses in Nigerian yams. Journal of the science of food and agriculture, vol.12, no.8, 574-580.
Yams. An account of the Nature Origins, Cultivation and Utilization of the Useful Members of the Dioscoreaceae Coursey D.G. 1967
Nigerian J. Sci Eka O.U. 243 13 1979 Effects of yeast fermentation of rice and sweet potatoes on their nutritive status
FIELDS, M. L., HAMAD, AHMED M., SMITH, DUANE K.. Natural Lactic Acid Fermentation of Corn Meal. Journal of food science : an official publication of the Institute of Food Technologists, vol.46, no.3, 900-902.
IGE, M. T., AKINTUNDE, F. O.. Studies on the local techniques of yam flour production. Journal of food technology, vol.16, no.3, 303-311.
KAZANAS, NURIA, FIELDS, M. L.. Nutritional Improvement of Sorghum by Fermentation. Journal of food science : an official publication of the Institute of Food Technologists, vol.46, no.3, 819-821.
KAMENAN, A., BEUCHAT, L.R., CHINNAN, M.S., HEATON, E.K.. COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF YAM (DIOSCOREASPECIES) FLOUR PREPARED USING DIFFERENT PROCESSES. Journal of food processing and preservation, vol.11, no.4, 299-308.
LAY, MAGGIE MAY-GI, FIELDS, M. L.. Nutritive Value of Germinated Corn and Corn Fermented After Germination. Journal of food science : an official publication of the Institute of Food Technologists, vol.46, no.4, 1069-1073.
ONAYEMI, O.. Some Chemical Factors Affecting the Quality of Processed Yam. Journal of food science : an official publication of the Institute of Food Technologists, vol.51, no.1, 161-164.
TONGNUAL, PENKWAN, NANSON, NANCY J., FIELDS, MARION L.. Effect of Proteolytic Bacteria in the Natural Fermentation of Corn to Increase its Nutritive Value. Journal of food science : an official publication of the Institute of Food Technologists, vol.46, no.1, 100-109.
UMOH, VERONICA, FIELDS, MARION. Fermentation of Corn for Nigerian Agidi. Journal of food science : an official publication of the Institute of Food Technologists, vol.46, no.3, 903-905.
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