The effect of fermentation period on physicochemical properties of Lactobacillus casei fermented sweet corn meal (Zea may saccharate Sturt)
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DOI: 10.26656/fr.2017.3(1).225
Abstract: The purpose of this research was to study the effect of fermentation on the chemical properties of fermented sweet corn meal using Lactobacillus casei. Complete Randomized Design (CRD) was used in this research. Sweet corn… read more here.
Keywords: sweet corn; fermented sweet; fermentation; corn meal ... See more keywords