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Studies on the fermentation technology of bushera: a Ugandan traditional fermented cereal-based beverage

2001

Muyanja, C.M.B.K. (Agricultural Univ. of Norway, Aas (Norway). Dept. of Food Science)

AGROVOC Keywords
acide organique aliment pour nourrisson amidon bebidas beverages boisson breakfast cereals cereales para desayuno compuestos del sabor contenido de materia seca contenido proteico coracan cultivos iniciadores culture starter douceur dry matter content dulzura fermentation finger millet flavour compounds hydrolyse hydrolysis infant foods lactic acid bacteria lactobacillus mijo africano organic acids ouganda protein content proteolisis proteolyse proteolysis sorgho sorghum grain starch starter cultures sweetness technologie traditionnelle tecnologia tradicional traditional technology uganda volatile compounds
Bibliographic information
Issue 2001:19 ISSN 0802-3220
Publisher
Norges Landbrukshoegskole, NLH
Pagination
vp.
Other Subjects
Teneur en proteines; Acidos organicos; Bacterias acidolacticas; Cereale pour petit dejeuner; Alimentos para ninos; Compuesto volatil; Sorgos; Fermentacion; Almidon; Hidrolisis; Compose de la flaveur; Bacterie lactique; Compose volatil; Teneur en matiere seche
Language
English
Note
Summaries (En, No)
tables, figures; ref. 5 papers are incl. in the thesis
ISBN
82-575-0468-8
Type
Summary; Thesis; Non-Conventional
Corporate Author
Norges Landbrukshoegskole, Aas (Norway)
2002-08-15
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