Effect of Co-Fermentation on the Quality Attributes of Weaning Food Produced from Sorghum(Sorghum bicolor)and Pigeon Pea(Cajanus cajan)-Reference-Cited by-同舟云学术

Effect of Co-Fermentation on the Quality Attributes of Weaning Food Produced from Sorghum(Sorghum bicolor)and Pigeon Pea(Cajanus cajan)

Published:2017-12-11 Issue:2 Volume:17 Page:118-135
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Adebayo-Oyetoro Abiodun Omowonuola¹^ORCID,Adeyeye Samuel Ayofemi Olalekan²,Olatidoye Olawale Paul³,Ogundipe Oladeinde Olatunde³^ORCID,Adenekan O Eniola¹

Affiliation:

1. Department of Food Technology, Yaba College of Technology, Yaba, Lagos, Nigeria

2. Department for Management of Science and Technology, Ton Duc Thang University, Ho Chi Minh City, Vietnam

3. Food Technology, Yaba College of Technology, Yaba, Lagos, Nigeria

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2017.1405860

Reference56 articles.

1. Effect of cassava starch substituion on the functional and sensory properties of trifoliate yam (Dioscorea dumetorum) flours

2. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours

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1. Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentation;Acta Universitatis Sapientiae, Alimentaria;2023-11-01

2. Hepatotoxicity and biochemical evaluation of a novel breakfast food produced from the blend of fonio (Digitaria iburua Stapf) and pigeon pea (Cajanus cajan (L.) Millspaugh) in albino rats;Bulletin of the National Research Centre;2020-09-14

3. Development of functional foods by traditional food processes;Sustainability of the Food System;2020