Effect of processing (sprouting and/or fermentation) on sorghum and maize. I: Proximate composition, minerals and fatty acids-Reference-Cited by-同舟云学术

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Effect of processing (sprouting and/or fermentation) on sorghum and maize. I: Proximate composition, minerals and fatty acids

Published:1993-01 Issue:4 Volume:46 Page:351-353
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Asiedu Matilda,Nilsen Rune,Lie Øyvind,Lied Einar

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference15 articles.

1. The nutritive value of ogi.;Akinere;J. Trop. Med. Hyg.,1967

2. Official Methods of Analysis;AOAC,1990

3. Effects of drying and smoking on lipids of fish;Bligh,1988

4. Determination of ammonium in Kjeldahl digests of crops by an automated procedure;Crooke;J. Sci. Food Agric.,1971

5. Utilization of tropical foods: Cereals;FAO;FAO food and nutrition paper,1989

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