Open AccessFunctional properties of soybean and locustbean dawadawa; a bacterial fermented Product
Author(s) -
C. A. Emmanuel Ikpeme,
A. O. Oguatunde,
Charles Ogugua Aworh
Publication year - 2003
Publication title -
global journal of pure and applied sciences.
Language(s) - English
Resource type - Journals
ISSN - 1118-0579
DOI - 10.4314/gjpas.v9i1.15978
Subject(s) - emulsion , fermentation , absorption of water , food science , soybean oil , chemistry , absorption capacity , water holding capacity , absorption (acoustics) , materials science , chemical engineering , biology , biochemistry , botany , engineering , composite material