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Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)

✍ Scribed by Sarah Dakwa; Esther Sakyi-Dawson; Charles Diako; Nana Takyiwa Annan; Wisdom Kofi Amoa-Awua

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The comparative ability of four isolates

✍ Nora Narkie Terlabie; Esther Sakyi-Dawson; Wisdom Kofi Amoa-Awua 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 166 KB

Reducing the atypical odour of dawadawa:

✍ Amoa-Awua, Wisdom Kofi; Awusi, Bernice; Owusu, Margaret; Appiah, Victoria; Ofori 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 961 KB

Effect of soy skim from soybean aqueous

✍ Linxing Yao; Tong Wang; Hui Wang 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 571 KB

Comparing the effects of boiling, frying

✍ SCHMITT, D 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 24 KB

Effect of boiling and roasting on the po

✍ Rawson, Ashish; Hossain, Mohammad B.; Patras, Ankit; Tuohy, Maria; Brunton, Nige 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 463 KB

Effect of Soybean Hulls, Soy Lecithin, a

✍ S.F. Abel-Caines; R.J. Grant; M. Morrison 📂 Article 📅 1998 🏛 American Dairy Science Association 🌐 English ⚖ 294 KB