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The need for process optimization of African fermented foods and beverages

โœ Scribed by A.I. Sanni

Book ID
113274671
Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
476 KB
Volume
18
Category
Article
ISSN
0168-1605

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Indigenous fermented foods and beverages play a major role in the diet of African people. The predominant yeast species seen is Saccharomyces cerevisiae, involved in basically three groups of indigenous fermented products: non-alcoholic starchy foods, alcoholic beverages and fermented milk. These pr