Citations in impact factor journals
Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture Annals of Microbiology |
PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) merr.) condiment International Journal of Food Microbiology |
Fermentation Increases Isoflavone Aglycone Contents in Black Soybean Pulp Asian Journal of Animal and Veterinary Advances Vol. 7, Issue 6, 502, 2012 |
Citation to this article as recorded by
Hong, G.E., P.K. Mandal, K.W. Lim and C.H. Lee, 2012. Fermentation increases isoflavone aglycone contents in black soybean pulp. Asian J. Animal Vet. Adv., 7 : 502-511. CrossRef |
Singh, V.P., V. Pathak and A.K. Verma, 2012. Fermented meat products: Organoleptic qualities and biogenic amines: A review. Am. J. Food Technol., 7: 278-288. CrossRef |
Citation to this article as recorded by
Diversity of Protease-Producing Bacillus spp. From Fresh
Indonesian Tempeh Based on 16S rRNA Gene Sequence HAYATI Journal of Biosciences |
Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review American Journal of Food Technology Vol. 7, Issue 5, 278, 2012 |
A monograph on amylases from
<i>Bacillus</i> spp. Advances in Bioscience and Biotechnology Vol. 04, Issue 02, 227, 2013 |
How to cite this article
B.O. Omafuvbe , 2008. Effect of Temperature on Biochemical Changes Induced by Bacillus
subtilis (SDA3) During Starter Culture Fermentation of Soybean into
Condiment (Soy-Daddawa). American Journal of Food Technology, 3: 33-41.
DOI: 10.3923/ajft.2008.33.41
URL: https://scialert.net/abstract/?doi=ajft.2008.33.41
DOI: 10.3923/ajft.2008.33.41
URL: https://scialert.net/abstract/?doi=ajft.2008.33.41