Influence of thermal enzymatic hydrolysis of cereal starch on the physico-chemical quality of kunun-zaki (A fermented non-alcoholic cereal beverage).

Akoma, O; Agarry, O O; Nkama, I.

Article in En | IMSEAR | ID: sea-158186

Key words

Cereal starch; hydrolytic enzymes; starter culture; fermentation; ‘kunun-zaki’

Full text: 1 Index: IMSEAR Language: En Year: 2010 Type: Article

Full text: 1 Index: IMSEAR Language: En Year: 2010 Type: Article