Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours-Reference-Cited by-同舟云学术

Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours

Published:2022-01 Issue: Volume:154 Page:112734
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Azeez Shakirah Omotoke,Chinma Chiemela Enyinnaya,Bassey Stella Oyom,Eze Ukamaka Roseline,Makinde Ayodamola Folake,Sakariyah Aisha Aderonke,Okubanjo Sewuese S.^ORCID,Danbaba Nahemiah,Adebo Oluwafemi Ayodeji^ORCID

Publisher

Elsevier BV

Subject

Food Science

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5. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;Adebo;Molecules,2020

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