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MOLECULAR CHARACTERISATION OF PREDOMINANT LACTIC ACID BACTERIA IN FERMENTED BREADFRUIT (Artocarpus communis) AND PIGEON PEA (Cajanus cajan) AND QUALITY ATTRIBUTES OF THEIR PRODUCTS
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Browsing MOLECULAR CHARACTERISATION OF PREDOMINANT LACTIC ACID BACTERIA IN FERMENTED BREADFRUIT (Artocarpus communis) AND PIGEON PEA (Cajanus cajan) AND QUALITY ATTRIBUTES OF THEIR PRODUCTS by Issue Date

Browsing MOLECULAR CHARACTERISATION OF PREDOMINANT LACTIC ACID BACTERIA IN FERMENTED BREADFRUIT (Artocarpus communis) AND PIGEON PEA (Cajanus cajan) AND QUALITY ATTRIBUTES OF THEIR PRODUCTS by Issue Date

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MOLECULAR CHARACTERISATION OF PREDOMINANT LACTIC ACID BACTERIA IN FERMENTED BREADFRUIT (Artocarpus communis) AND PIGEON PEA (Cajanus cajan) AND QUALITY ATTRIBUTES OF THEIR PRODUCTS

AJANI, ALICE OLAPADE (2021-06)

Breadfruit and pigeon-pea are high yielding crops. However, breadfruit is highly susceptible to deterioration while pigeon-pea is hard-to-cook. Fermentation improves crop preservation, nutritional value and utilisation. ...

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