NATURAL LACTIC-ACID FERMENTATION OF CORN MEAL

[1] Buchanan R. E., 1974, BERGEYS MANUAL SYSTE, V8th, DOI DOI 10.1007/978-0-387-21609-6

[2] COHEN B, 1946, MANUAL METHODS PURE

[3] AN AGAR CULTURE MEDIUM FOR LACTIC ACID STREPTOCOCCI AND LACTOBACILLI [J]. JOURNAL OF DAIRY SCIENCE, 1956, 39 (11) : 1611 - 1612

[4] FEIGL F, 1966, SPOT TESTS ORGANIC A, P454

[5] FRAZIER WC, 1958, FOOD MICROBIOL, P236

[6] NUTRITIONAL AND SENSORY EVALUATION OF BREAD MADE FROM FERMENTED WHEAT MEAL AND CORN CHIPS MADE FROM FERMENTED CORN MEAL [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (05) : 1514 - 1516

[7] EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALS [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (02) : 456 - 459

[8] SEMENIUK G, 1954, STORAGE CEREAL GRAIN, P77

[9] 1972, STANDARD METHODS EXA

[10] 1975, OFFICIAL METHODS ANA, P198

[1] Buchanan R. E., 1974, BERGEYS MANUAL SYSTE, V8th, DOI DOI 10.1007/978-0-387-21609-6

[2] COHEN B, 1946, MANUAL METHODS PURE

[3] AN AGAR CULTURE MEDIUM FOR LACTIC ACID STREPTOCOCCI AND LACTOBACILLI [J]. JOURNAL OF DAIRY SCIENCE, 1956, 39 (11) : 1611 - 1612

[4] FEIGL F, 1966, SPOT TESTS ORGANIC A, P454

[5] FRAZIER WC, 1958, FOOD MICROBIOL, P236

[6] NUTRITIONAL AND SENSORY EVALUATION OF BREAD MADE FROM FERMENTED WHEAT MEAL AND CORN CHIPS MADE FROM FERMENTED CORN MEAL [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (05) : 1514 - 1516

[7] EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALS [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (02) : 456 - 459

[8] SEMENIUK G, 1954, STORAGE CEREAL GRAIN, P77

[9] 1972, STANDARD METHODS EXA

[10] 1975, OFFICIAL METHODS ANA, P198