Citations in impact factor journals
Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties Food Science and Biotechnology Vol. 29, Issue 7, 897, 2020 |
Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars, and cracked and dehulled African locust bean using selected Bacillus spp. Journal of Food Science and Technology Vol. 58, Issue 7, 2749, 2021 |
Screening and molecular identification of potential probiotic
lactic acid bacteria in effluents generated during ogi
production Annals of Microbiology |
Ghana's indigenous food technology: A review of the processing, safety, packaging techniques and advances in food science and technology Food Control |
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 |
Kolapo, A.L., T.O.S. Popoola and M.O. Sanni, 2007. Evaluation of biochemical deterioration of locust bean daddawa and soybean daddawa-two Nigerian condiments. Am. J. Food Technol., 2: 440-445. CrossRefDirect Link |
Omafuvbe, B.O., 2008. Effect of temperature on biochemical changes induced by Bacillus subtilis (SDA3) during starter culture fermentation of soybean into condiment (soy-daddawa). Am. J. Food Technol., 3: 33-41. CrossRefDirect Link |
Citation to this article as recorded by
Evaluation of biochemical deterioration of locust bean daddawa and soybean daddawa-two Nigerian condiments. American Journal of Food Technology Vol. 2, Issue 5, 440, 2007 |
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 Vol. 3, Issue 1, 33, 2008 |
How to cite this article
B.O. Omafuvbe, E.O. Esosuakpo, T.S. Oladejo and A.A. Toye, 2007. Effect of Soaking and Roasting Dehulling Methods of Soybean on Bacillus Fermentation of Soy-Daddawa. American Journal of Food Technology, 2: 257-264.
DOI: 10.3923/ajft.2007.257.264
URL: https://scialert.net/abstract/?doi=ajft.2007.257.264
DOI: 10.3923/ajft.2007.257.264
URL: https://scialert.net/abstract/?doi=ajft.2007.257.264