✦ LIBER ✦

Acidity, microbial, organic and free amino acids development during fermentation of skimmed milk, Kishk

✍ Scribed by A.A. Damir; A.A. Salama; M.Salfwat Mohamed

Publisher: Elsevier Science
Year: 1992
Tongue: English
Weight: 447 KB
Volume: 43
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(92)90210-s

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Changes in composition of lipids, free a

Changes in composition of lipids, free amino acids and organic acids in rice-bran-fermented- sardine (Etrumeus teres) during processing and subsequent storage

✍ Chun-Ming Chang; Toshiaki Ohshima; Chiaki Koizumi 📂 Article 📅 1992 🏛 John Wiley and Sons 🌐 English ⚖ 677 KB

Changes in the composition of free amino

Changes in the composition of free amino acids, organic acids and lipids during processing and ripening of ‘Hatahata-zushi’, a fermented fish product of sandfish (Arctoscopus japonicus) and boiled rice

✍ Chun-Ming Chang; Toshiaki Ohshima; Chiaki Koizumi 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 702 KB

Effect of mass and turning time on free

Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation

✍ Hashim, Puziah; Selamat, Jinap; Syed Muhammad, Sharifah Kharidah; Ali, Asbi 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 164 KB 👁 1 views

A response surface methodology (RSM) was used to determine the optimum condition for mass and turning time during cocoa fermentation. Mass and turning time were used as independent variables ; concentrations of free amino acids, peptide-N, sugars and pyrazines were the dependent variables. The R2 va