Home
→
Technology
→
Food Technology
→
MOLECULAR CHARACTERISATION OF PREDOMINANT LACTIC ACID BACTERIA IN FERMENTED BREADFRUIT (Artocarpus communis) AND PIGEON PEA (Cajanus cajan) AND QUALITY ATTRIBUTES OF THEIR PRODUCTS
→
Browsing MOLECULAR CHARACTERISATION OF PREDOMINANT LACTIC ACID BACTERIA IN FERMENTED BREADFRUIT (Artocarpus communis) AND PIGEON PEA (Cajanus cajan) AND QUALITY ATTRIBUTES OF THEIR PRODUCTS by Subject

Browsing MOLECULAR CHARACTERISATION OF PREDOMINANT LACTIC ACID BACTERIA IN FERMENTED BREADFRUIT (Artocarpus communis) AND PIGEON PEA (Cajanus cajan) AND QUALITY ATTRIBUTES OF THEIR PRODUCTS by Subject "Fermented breadfruit, Pigeon-pea, DNA extraction, Composite flour"

Now showing items 1-1 of 1

MOLECULAR CHARACTERISATION OF PREDOMINANT LACTIC ACID BACTERIA IN FERMENTED BREADFRUIT (Artocarpus communis) AND PIGEON PEA (Cajanus cajan) AND QUALITY ATTRIBUTES OF THEIR PRODUCTS

AJANI, ALICE OLAPADE (2021-06)

Breadfruit and pigeon-pea are high yielding crops. However, breadfruit is highly susceptible to deterioration while pigeon-pea is hard-to-cook. Fermentation improves crop preservation, nutritional value and utilisation. ...

Now showing items 1-1 of 1

Search DSpace

Advanced Search

Browse

All of DSpace
This Collection
- By Issue Date
- Authors
- Titles
- Subjects

My Account