African Journal of Food Science - Article Cited by

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 979

Full Length Research Paper

Assessment of loss of carbohydrate through fermentation process of yeast (Saccharomyces cerevisiae) from small sample of maize flour dough

Kasahun Gudeta

Kasahun Gudeta
Department of Biology, Wato Preparatory School, P. O. Box 42718, Sebeta, Ethiopia.
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Messele Admassu

Messele Admassu
Department of Biology, Adama Science and Technology University, P.O. Box 1888, Adama, Ethiopia.
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Article Number - 54811B466759
Vol.11(12), pp. 389-396 , December 2017
https://doi.org/10.5897/AJFS2017.1628

Received: 13 June 2017
Accepted: 26 July 2017
Published: 31 December 2017

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

CrossRef Citations (2)

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1.

Anyiam Paul Ndubuisi,Nwuke Chinedu P.,Uhuo Emmanuel Nnaemeka,Ije Ude Enyinnaya,Salvador Elsa Maria,Mahumbi Badatu Manhyazenze,Boyiako Bernadette Hegnonamede, . (2023) Effect of fermentation time on nutritional, antinutritional factors and in-vitro protein digestibility of macrotermes nigeriensis-cassava mahewu . Measurement: Food

2.

Mousa Ahmed Hassan,Bakry Amr Mohamed,Wang Gang,Zhang Hao, . (2019) Efficacy of Saccharomyces Boulardii Metabolism during Fermentation of Milk Fortified with Wheat Grain Juice . Food Science and Technology Research

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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