Flavouring composition prepared by fermentation with Bacillus spp. (Q34660453)

3 August 2017

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title

Flavouring composition prepared by fermentation with Bacillus spp. (English)

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3 August 2017

M Beaumont

1

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3 August 2017

publication date

1 May 2002

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International Journal of Food Microbiology

3 August 2017

published in

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3 August 2017

volume

75

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3 August 2017

issue

3

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3 August 2017

page(s)

189-196

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Control of ammonia formation during Bacillus subtilis fermentation of legumes.

3 August 2017

cites work

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7 January 2021

Influence of temperature on the fermentation of bambara groundnut (Vigna subterranea) to produce a dawadawa-type product.

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7 January 2021

The influence of salt and temperature on the natural fermentation of African locust bean

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https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900706-1

7 January 2021

Glutamic acid production byBacillus isolates from Nigerian fermented vegetable proteins

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https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900706-1

7 January 2021

Studies on local strains of amylolytic Lactobacillus from Nigerian fermented foods.

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https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900706-1

7 January 2021

Formation of Volatile Compounds DuringBacillus subtilis Fermentation of Soya Beans

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https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900706-1

7 January 2021

Bacillus fermentation of soybeans

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https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900706-1

7 January 2021

10.1016/S0168-1605(01)00706-1

Identifiers

DOI

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3 August 2017

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