Effect of Pichia kudriavzevii on Protein-Related Techno-Functional Properties of Fermented Sorghum Slurry to Manufacture Ting.

King JS, Masenge A, Emmambux MN, Mehlomakulu NN

DOI: 10.1155/ijfo/6574451
Published: 2026
Container: International journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1155/ijfo/6574451,
  title = {Effect of Pichia kudriavzevii on Protein-Related Techno-Functional Properties of Fermented Sorghum Slurry to Manufacture Ting.},
  author = {King JS and Masenge A and Emmambux MN and Mehlomakulu NN},
  year = {2026},
  journal = {International journal of food science},
  doi = {10.1155/ijfo/6574451},
  url = {https://doi.org/10.1155/ijfo/6574451}
}

RIS

TY  - JOUR
TI  - Effect of Pichia kudriavzevii on Protein-Related Techno-Functional Properties of Fermented Sorghum Slurry to Manufacture Ting.
AU  - King JS
AU  - Masenge A
AU  - Emmambux MN
AU  - Mehlomakulu NN
PY  - 2026
JO  - International journal of food science
DO  - 10.1155/ijfo/6574451
UR  - https://doi.org/10.1155/ijfo/6574451
ER  -

APA

JS, K., A, M., MN, E., & NN, M. (2026). Effect of Pichia kudriavzevii on Protein-Related Techno-Functional Properties of Fermented Sorghum Slurry to Manufacture Ting.. International journal of food science. https://doi.org/10.1155/ijfo/6574451

Source records

pubmed · retrieved 2026-11-10T08:08:32.602Z