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Publications by Andrea K. Stone
Effect of Lactobacillus Plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour
Food Technology and Biotechnology
Biotechnology
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
Effect of Polyethylene Glycol 3350 on the Handling Properties of Low Salt Wheat Dough Formulations
Related publications
Functional Properties Change of Nagara Bean Flour Through Fermentation by Lactobacillus Plantarum
African Journal of Food Science and Technology
Effect of Fermentation Time on the Nutritional Properties of Pea Protein Enriched Flour Fermented by Aspergillus Oryzae and Aspergillus Niger
Cereal Chemistry
Organic Chemistry
Food Science
Effects of Oligosaccharides on the Fermentation Properties of Lactobacillus Plantarum
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Effects of Fermentation Time on the Functional and Pasting Properties of defattedMoringa Oleiferaseed Flour
Food Science and Nutrition
Food Science
Functional Properties of Sausage Rolls Made From Cocoyam and Wheat Flour Enriched With Soybean Flour
Food Science and Nutrition Studies
Influence of Gamma Irradiation on the Nutritional and Functional Properties of Pigeon Pea (Cajanus Cajan) Flour
African Journal of Food Science
Surface Displaced Alfa-Enolase of Lactobacillus Plantarum Is a Fibronectin Binding Protein
Microbial Cell Factories
Applied Microbiology
Biotechnology
Bioengineering
Functional Analysis of Three Plasmids From Lactobacillus Plantarum
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Comparative Genome Analysis of the Candidate Functional Starter Culture Strains Lactobacillus Fermentum 222 and Lactobacillus Plantarum 80 for Controlled Cocoa Bean Fermentation Processes
BMC Genomics
Biotechnology
Genetics
