响应面法预测不同发酵变量下ugba (Pentaclethra macrophylla)生产过程中氨基氮含量

{"title":"响应面法预测不同发酵变量下ugba (Pentaclethra macrophylla)生产过程中氨基氮含量","authors":"C. Ogueke, F. Anosike, C. I. Owuamanam","doi":"10.1016/J.NIFOJ.2015.04.015","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"13 1","pages":"61-66"},"PeriodicalIF":0.0000,"publicationDate":"2015-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"8","resultStr":"{\"title\":\"Prediction of amino nitrogen during ugba (Pentaclethra macrophylla) production under different fermentation variables: A response surface approach\",\"authors\":\"C. Ogueke, F. Anosike, C. I. Owuamanam\",\"doi\":\"10.1016/J.NIFOJ.2015.04.015\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":19217,\"journal\":{\"name\":\"Nigerian Food Journal\",\"volume\":\"13 1\",\"pages\":\"61-66\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2015-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"8\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nigerian Food Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/J.NIFOJ.2015.04.015\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nigerian Food Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/J.NIFOJ.2015.04.015","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}