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Effect of Temperature on Biochemical Changes Induced by Bacillus subtilis (SDA3) During Starter Culture Fermentation of Soybean into Condiment (Soy-Daddawa)
Soybean Condiment Soy-Daddawa
2008/11/26
In an attempt to upgrade the traditional fermentation technology of soybean into daddawa, the effect of fermentation temperature on the biochemical and organoleptic properties of soy-daddawa produced ...
Evaluation of Biochemical Deterioration of Locust Bean Daddawa and Soybean Daddawa-Two Nigerian Condiments
Soybean daddawa Glycine max Parkia biglobosa fermentation condiments deterioration
2008/11/1
Some functional properties were used to assess and compare biochemical deterioration in stored locust bean daddawa and soybean daddawa which are two popular fermented Nigerian condiments. The condimen...
Effect of Soaking and Roasting Dehulling Methods of Soybean on Bacillus Fermentation of Soy-Daddawa
Soybean soaking roasting daddawa Bacillus subtilis fermentation
2008/11/1
Soy-daddawa was prepared by fermenting soaked dehulled and roasted dehulled soybeans by a starter culture of Bacillus subtilis SDA3 (isolated previously from traditional fermented soy-daddawa) for 72 ...
Effect of Temperature on Biochemical Changes Induced by Bacillus subtilis (SDA3) During Starter Culture Fermentation of Soybean into Condiment (Soy-Daddawa)
Biochemical Change Bacillus subtilis
2016/5/31
In an attempt to upgrade the traditional fermentation technology of soybean into daddawa, the effect of fermentation temperature on the biochemical and organoleptic properties of soy-daddawa produced ...