Mixed culture fermentations to improve nutritional value of corn meal

Journal article

Open access

Peer reviewed

M. L Fields, A AL-SHOSHAN and Y Poosiri

Journal of food protection, Vol.51(11), pp.866-868

01/11/1988

PMID: 30991503

Abstract

Biological and medical sciences

Cereal and baking product industries

Food industries

Fundamental and applied biological sciences. Psychology

url

https://doi.org/10.4315/0362-028X-51.11.866View

Published (Version of record) Open

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Title: Mixed culture fermentations to improve nutritional value of corn meal
Creators - without role: M. L Fields - University of Missouri
A AL-SHOSHAN - University of Missouri
Y Poosiri - University of Missouri
Publication Details: Journal of food protection, Vol.51(11), pp.866-868
Publisher: International Association of Milk, Food and Environmental Sanitarians
Identifiers: 9928223208331
Academic Unit: Qassim University
Language: English
Resource Type: Journal article