Search Results - Azeke, M.A

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  1. 1
    Ability of selected microorganisms for removing aflatoxins in vitro and fate of aflatoxins in contaminated wheat during baladi bread baking

    Ability of selected microorganisms for removing aflatoxins in vitro and fate of aflatoxins in contaminated wheat during baladi bread baking by Elsanhoty, Rafaat M., Ramadan, Mohamed Fawzy, El-Gohery, Sahar S., Abol-Ela, M.F., Azeke, M.A.

    Published in Food control
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  2. 2
    Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentation

    Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentation by Azeke, M.A, Fretzdorff, B, Buening-Pfaue, H, Holzapfel, W, Betsche, T

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    Nutritional value of African yambean (Sphenostylis stenocarpa, L): improvement by solid substrate fermentation using the tempeh fungus Rhizopus oligosporus

    Nutritional value of African yambean (Sphenostylis stenocarpa, L): improvement by solid substrate fermentation using the tempeh fungus Rhizopus oligosporus by Azeke, M.A, Fretzdorff, B, Buening-Pfaue, H, Betsche, T

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