Figure 8. Evolution of reducing sugars as a function of fermentation time and the seeding rate of bil-bil

From

Production and Characterization of a Probiotic Sorghum Beverage Fermented with Lactic Acid Bacteria (Lactobacillus fermentum and Bifidobacterium bifidum) and Bil-bil

Brai Olivier, Wilson Agwanande Ambindei, Ngwasiri Pride Ndasi, Makebe Calister Wingang, Wiyeh Claudette Bakisu Muala, Desobgo Zangue Steve Carly, Nso Emmanuel Jong

American Journal of Food Science and Technology. 2023, 11(3), 86-95 doi:10.12691/ajfst-11-3-2