Microbiological and biochemical changes in the traditional fermentation of soybean for ‘soy-daddawa’ — Nigerian food condiment

By B. Omafuvbe, O. Shonukan, S. H. Abiose. 2000

139 citations recorded by the source corpus.

Subfields: Food Science, Forestry, Plant Science

View Paper: https://www.semanticscholar.org/paper/1924fe4be1712c50617c5f764d7ea8d61e82c4f9

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In Food Science

1. O. Achi

In Forestry

1. O. Achi

In Plant Science

1. O. Achi

Citations in the corpus

• Traditional fermented protein condiments in Nigeria (2005, background): “J. Biotechnol. galactosidase, glucosidase and fructofuranosidase, which are involved in the degradation of carbohydrates (Aderibigbe and Odunfa, 1990; Sarkar et al., 1997b; Omafuvbe et al., 2000; Kiers et al., 2000).”