"Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice"
written by Oluwafunmilayo Adeniran, Olusegun Atanda, Mojisola Edema, Olusola Oyewol,
published by Food and Nutrition Sciences, Vol.3 No.2, 2012
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Seleksi Bakteri Asam Laktat dan Pemanfaatannya sebagai Starter pada Fermentasi Biji Sorgum
2019
[2] Effect of Storage Duration and Processing Parameters on Some Cooking Properties of Ofada Rice
2018
[3] Ofada Rice Identity, Physical Qualities and Processing Technology Options for Upgrading: A Review
Annual Research & Review in Biology, 2018
[4] Volatile aromatic components of two varieties of parboiled Nigerian rice
Ife Journal of Science, 2018
[5] Profile of aroma compounds and acceptability of modified tempeh.
2017
[6] Profile of aroma compounds and acceptability of modified tempeh
2017
[7] THE ROLE OF Saccharomyces cerevisiae AS MODIFICATION AGENT ON THE CASSAVA STARCH
2016
[8] 混和乳酸菌发酵对酸菜品质的影响
食品与发酵工业, 2016
[9] EFFECT OF PROCESSING CONDITIONS ON PHYSICAL, CHEMICAL, COOKING, AND SENSORPROPERTIES OF OFADA RICE (ORYZA SATIVA L) …
2014
[10] Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii
Annals of Microbiology, 2014
[11] The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread
LWT-Food Science and …, 2014
[12] Traditional Parboiled Rice-Based Products Revisited: Current Status and Future Research Challenges
Rice Science, 2014
[13] Isolation and characterization of lactic acid bacteria starter for preparation of fermented Khanom-jeen
2014
[14] EFFECT OF PROCESSING CONDITIONS ON PHYSICAL, CHEMICAL, COOKING, AND SENSORPROPERTIES OF OFADA RICE (ORYZA SATIVA L) GRAIN AND …
2014