Open AccessEffects of Natural Fermentation Time on the Nutritional, Functional and Objective Color Characteristics of Soybean Condiment (Soy-Dawadawa)
Author(s) -
Nahemiah Danbaba,
Aminu Mohammed,
Ahmad Abdulkadir,
Mohammed Saidu,
Chinma C. E,
I. N. Kolo,
P. Y. Idakwo,
Mamudu Halidu Badau
Publication year - 2019
Publication title -
badeggi journal of agricultural research and environment
Language(s) - English
Resource type - Journals
eISSN - 2695-2122
pISSN - 2695-2114
DOI - 10.35849/bjare201901018
Subject(s) - food science , fermentation , soy bean , soy flour , natural food , soy protein , chemistry