Open AccessEffect of Storage on Protein Composition of Fermented Soybean (Glycine Max) Seed by Bacillus Subtillis
Author(s) -
M. E. Ojewumi
Publication year - 2018
Publication title -
novel techniques in nutrition and food science
Language(s) - English
Resource type - Journals
ISSN - 2640-9208
DOI - 10.31031/ntnf.2018.02.000543
Subject(s) - salting , fermentation , starter , food science , chemistry , shelf life , water content , composition (language) , warehouse , moisture , food preservation , linguistics , philosophy , geotechnical engineering , organic chemistry , marketing , engineering , business
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