Effect of Fermented Rice Dough on the Organoleptic Quality and Shelflife of Rice ‘’Masa’’

Effect of Fermented Rice Dough on the Organoleptic Quality and Shelflife of Rice ‘’Masa’’

The study involved the isolation and identification of Lactic Acid Bacteria (LAB) from fermented rice dough and the use of the fermented rice dough for the production of ‘masa’. The study was aimed at determining the effect of the fermented rice dough on the sensory quality and shelf life of ‘masa’...

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Bibliographic Details
Main Authors: Dashen, M. M., Edia-Asuke, U.A., Amapu, T.Y., Jidangkat, M.G., Hassan, B. B.
Format: Article
Language:English
Published: Umaru Musa Yar'adua University, Katsina, Nigeria 2017-06-01
Series:UMYU Journal of Microbiology Research
Subjects:
Fermented rice dough
Organoleptic quality
Minimum mould free shelflife
‘’Masa’’
Online Access:https://ujmr.umyu.edu.ng/index.php/ujmr/article/view/309
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