4.5 Article

Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars, and cracked and dehulled African locust bean using selected Bacillus spp.

Related references

Note: Only part of the references are listed.
Article Engineering, Chemical

Modeling of water sorption isotherm for corn starch

Guilan Peng et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Chemistry, Applied

Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine max)

A. Redondo-Cuenca et al.

FOOD CHEMISTRY (2007)

Article Food Science & Technology

Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa

WK Amoa-Awua et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Article Food Science & Technology

Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)

S Dakwa et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)

Article Biotechnology & Applied Microbiology

Fermentation of soybean (Glycine max) for soy-daddawa production by starter cultures of Bacillus

BO Omafuvbe et al.

FOOD MICROBIOLOGY (2002)