Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts
Author:
Affiliation:
1. Department of Microbiology, University of Ibadan, Ibadan, Nigeria
2. Department of Microbiology, First Technical University, Ibadan, Nigeria
3. Food Science and Technology Programme, Bowen University, Iwo, Nigeria
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/08905436.2021.1940197
Reference34 articles.
1. Food fermentation and mycotoxin detoxification: An African perspective
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3. Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal
4. Fermentation Biotechnology of African Traditional Foods
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