Studies on Akamu, a traditional fermented maize food
Microbiological and some physicochemical properties of akamu, a fermented maize food were studied. Microbial population, pH, titratable acidity, protein, sugar and starch were measured during the fermentation. The initial microflora consisted ofa heterogenous mixture of microorganisms namely Lactoba...
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| Auteurs principaux: | , |
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| Langue: | English |
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Sociedad Chilena de Nutrición, Bromatología y Toxicología
2012
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| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182012000400011 |
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