Development of Starter Culture for the Improvement in the Quality of Ogiri, a Food Condiment

HighTech and Innovation Journal

A. C. Nwachukwu¹  O. A. Olaoye¹  U. V. Nwaigwe¹  J. C. Ohuche² 

[1] Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State,;Department of Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Anambra State,;

关键词: technological properties;    ogiri;    lactic acid bacteria;    lactobacillus;    enterococcus;    phenotypically;    food technology.;   

DOI  :  10.28991/HIJ-2022-03-01-04

来源: DOAJ

【 授权许可】

Unknown