Potential of Bambara Groundnut (Vigna subterranea(L.)Verdc) Milk as a Probiotic Beverage—A Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.574803
Reference83 articles.
1. The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.)
2. Isolation, chemical modification and physicochemical characterisation of Bambarra groundnut (Voandzeia subterranean) starch and flour
3. Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour
4. Yogurt and gut function
5. Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture
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