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Publications by J.S. Maiangwa
Effect of Yeast and Lactic Acid Bacteria on Nutritional and Sensory Quality of Masa (A Fermented Snack)
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Related publications
Influence of Lactic Acid Bacteria, Probiotic Cultures and pH Value in Fermented Yoghurt Drink to Sensory Quality
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages
Nihon Chikusan Gakkaiho
Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages
Nihon Chikusan Gakkaiho
Effect on Ruminal Lactic Acid Utilization and Lactic Acid-Utilizing Bacteria
Kansas Agricultural Experiment Station Research Reports
Lactic Acid Bacteria in Philippine Traditional Fermented Foods
Effects of Bovine Milk Fermented by Culturing With Lactic Acid Bacteria and a Yeast on the Proliferation Activity of Human Carcinoma Cells.
Food Science and Technology International, Tokyo
Hypolipidemic Effects of Lactic Acid Bacteria Fermented Cereal in Rats
Lipids in Health and Disease
Biochemistry
Endocrinology
Clinical Biochemistry
Metabolism
Diabetes
Glucose Consumption and Lactic Acid Formation in Millet Sourdough Fermented With Different Strains of Lactic Acid Bacteria
Journal of Microbiology, Biotechnology and Food Sciences
Biotechnology
Molecular Biology
Microbiology
Food Science
Pengaruh Fermentasi Fungi, Bakteri Asam Laktat Dan Khamir Terhadap Kualitas Nutrisi Tepung Sorgum (Effect of Lactic Acid Bacteria, Fungi and Yeast Fermentation on Nutritional Quality of Sorghum Flour)
Agritech
