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Showing results 1 to 18 of 18
TitleAuthor(s)Issue DateType
Aroma characteristics in Ghanaian maize dough fermentationsAnnan, N. T.2002Thesis
Characterization of Candida krusei strains from spontaneously fermented maize dough by profiles of assimilation, chromosome profile, polymerase chain reaction and restriction endonuclease analysisHayford, A. E.; Jakobsen, M.1999Article
Characterization of saccharomyces cerevisiae strains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism, PCR and MAL genotypingHayford, A. E.; Jespersen, L.1999Article
Dehydration of spontaneously fermented maize doughAndah, A.; Osei-Yaw, A.1979Technical Report
Effect of moisture content on the development of carboxylic acids in traditional maize dough fermentationPlahar, W. A.; Leung, H. K.1982Article
Effect of soybean fortification on Ghanaian fermented maize dough aromaAnnan, N. T.; Plahar, W. A.; Poll, L.; Jakobsen, M.2005Article
Experiences with the use of a starter culture in the fermentation of maize for `kenkey` production in GhanaHalm, M.; Osei-Yaw, A.; Hayford, A.; Kpodo, K. A.; Amoa-Awua, W. K.1996Article
Investigation of the probiotic characteristics of Lactobacillus fermentum isolates from Ghanaian fermented maize doughHayford, A. E.; Halm, M.1998Technical Report
Lactic acid bacteria in fermenting maize doughChristian, W. F. K.1970Article
Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize doughHalm, M.; Hornbaek, T.; Arneborg, N.; Sefa-Dedeh, S.; Jespersen, L.2004Article
Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in GhanaHalm, M.; Lillie, A.; Sorensen, A. K.; Jakobsen, M.1993Article
The occurrence of mycotoxins in fermented maize productsKpodo, K. A.; Sorensen, A. K.; Jakobsen, M.1996Article
Persistence of aflatoxins during traditional steeping and fermentation of maize in GhanaKpodo, K. A.1992Technical Report
Riboflavin content of some fermented foods in GhanaAnkrah, E. K.1972Article
Significance of yeasts and moulds occuring in maize dough fermentation for kenkey productionJespersen, L.; Halm, M.; Kpodo, K. A.; Jakobsen, M.1994Article
The significance of yeasts and moulds occurring in maize dough fermentation for 'kenkey' productionJespersen, L.; Halm, M.; Kpodo, K. A.; Jakobsen, M.1993Technical Report
Use of conserved randomly amplified polymorphic DNA (RAPD) ragments and RAPD pattern for characterization of lactobacillus fermentum in Ghanaian fermented maize doughHayford, A. E.; Petersen, A.; Vogensen, F. K.; Jakobsen, M.1999Article
Use of randomly amplified polymorphic DNA (RAPD) for characterization of dominating lactic acid bacteria in maize doughHayford, A. E.; Jakobsen, M.1996Other
Showing results 1 to 18 of 18