kenkey fermented dough
Selected indexed studies
- The effects of processing on the availability of lysine in kenkey, a Ghanaian fermented maize food. (Int J Food Sci Nutr, 1995) [PMID:7584163]
- Significance of yeasts and moulds occurring in maize dough fermentation for 'kenkey' production. (Int J Food Microbiol, 1994) [PMID:7703017]
- Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana. (Int J Food Microbiol, 1993) [PMID:8398627]
_Worker-drafted node — pending editorial review._
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Sources
- The effects of processing on the availability of lysine in kenkey, a Ghanaian fermented maize food. (1995) pubmed
- Significance of yeasts and moulds occurring in maize dough fermentation for 'kenkey' production. (1994) pubmed
- Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana. (1993) pubmed
- Experiences with the use of a starter culture in the fermentation of maize for 'kenkey' production in Ghana. (1996) pubmed
- The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation. (1995) pubmed
- Investigation of the presence of biogenic amines and ethyl carbamate in kenkey made with maize and maize-cowpea mixtures as influenced by process conditions. (1994) pubmed