Effect of Proteolytic Bacteria in the Natural Fermentation of Corn to Increase its Nutritive Value
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (1), 100-109
- https://doi.org/10.1111/j.1365-2621.1981.tb14539.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- MICROBIOLOGICAL AND TOXICOLOGICAL EVALUATION OF FERMENTED COWPEAS (Vigna sinensis) AND CHICKPEAS (Cicer arietinum)Journal of Food Science, 1979
- EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALSJournal of Food Science, 1979
- NUTRITIVE QUALITY OF FERMENTED COWPEAS (VIGNA SINENSIS) AND CHICKPEAS (CICER ARIETINUM)Journal of Food Science, 1979
- NUTRITIVE EVALUATION OF PROTEIN QUALITY WITH TETRAHYMENA PYRIFORMIS W.Published by Elsevier ,1970
- A microbiological method for assessing the nutritional value of proteinsBritish Journal of Nutrition, 1964
- Microbiological evaluation of protein quality with Tetrahymena pyriformis WBritish Journal of Nutrition, 1963
- Multiple Range and Multiple F TestsBiometrics, 1955