Open AccessEffect of Storage on Protein Composition of Fermented Soybean (Glycine Max) Seed by Bacillus Subtillis
Author(s) -
M. E. Ojewumi,
Adebola Oyinade Odubiyi,
James Omoleye
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