Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends-Reference-Cited by-同舟云学术

Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends

Published:2017-12-05 Issue:1 Volume:17 Page:59-74
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Adeyeye Samuel Ayofemi Olalekan¹²^ORCID,Adebayo-Oyetoro Abiodun Omowonuola³^ORCID,Fayemi Olanrewaju Emmanuel⁴,Tiamiyu Hussaina Kehinde⁵,Oke Emmanuel Kehinde⁶,Soretire Ayodele Adebayo⁶

Affiliation:

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

2. Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam

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

4. Department of Biological Sciences, Mountain Top University, Prayer City, Nigeria

5. College of Education, Home Economics, School of Vocational and Technology Education, College of Education, Azare, Nigeria

6. Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2017.1404536

Reference27 articles.

1. Functional Properties of Wheat and Sweet Potato Flour Blends

2. Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals

3. Assessment of quality and sensory properties of sorghum��wheat flour cookies

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