Process improvement as influenced by inoculum and product preservation in the production of Hawaijar - A traditional fermented Soybean

Thiyam General; Khedarani Koijam; Anu Appaiah .K .A

doi:10.5897/AJFS.9000242

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 972

Full Length Research Paper

Process improvement as influenced by inoculum and product preservation in the production of Hawaijar - A traditional fermented Soybean

Thiyam General2, Khedarani Koijam3 and Anu Appaiah .K .A1*

1Food Microbiology, Central Food Technological Research Insistute, Mysore 570020, Karnataka, India. 2Department of Biotechnology, Graduate School, Dongseo University, Republic of Korea. 3Post graduate Department of Microbiology, Mangalore University, Cauvery Campus. Madikeri- 571 201, Karnataka, India.
Email: [email protected]

Article Number - B369E182764
Vol.5(2), pp. 63 - 68 , February 2011
https://doi.org/10.5897/AJFS.9000242

Accepted: 11 January 2011
Published: 28 February 2011

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Food Science

Process improvement as influenced by inoculum and product preservation in the production of Hawaijar - A traditional fermented Soybean

Thiyam General2, Khedarani Koijam3 and Anu Appaiah .K .A1*

African Journal of
Food Science