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Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice
Oluwafunmilayo Adeniran,
Olusegun Atanda,
Mojisola Edema,
Olusola Oyewol
Food Nutr. Sci.
Vol.3 No.2, February 27, 2012
DOI:
10.4236/fns.2012.32030
(PDF 88K)
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Cyanides Reduction and Pasting Properties of Cassava (Manihot Esculenta Crantz) Flour as Affected by Fermentation Process
Nardis Ze Nkoudou,
Jean Justin Ngang Essia
Food Nutr. Sci.
Vol.8 No.3, March 22, 2017
DOI:
10.4236/fns.2017.83022
(PDF 388K)
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Development of Starter Culture for the Production of African Condiments and Seasoning Agents
Uchenna K. Akpi,
Chukwudi I. Nnamchi,
Jerry O. Ugwuanyi
Adv. Microbiol.
Vol.10 No.12, December 07, 2020
DOI:
10.4236/aim.2020.1012044
(PDF 381K)
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Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits
Parmjit S. Panesar
Food Nutr. Sci.
Vol.2 No.1, January 24, 2011
DOI:
10.4236/fns.2011.21006
(PDF 104K)
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Development of Maize-Tigernut Fortified Weaning Food Using Starter Cultures
Sherifah Monilola Wakil,
Joshua Opeyemi Ola
Food Nutr. Sci.
Vol.9 No.12, December 28, 2018
DOI:
10.4236/fns.2018.912105
(PDF 358K)
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