Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method-Reference-Cited by-同舟云学术

Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method

Published:2007-11 Issue:9 Volume:40 Page:1561-1569
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Tou E.H.,Mouquet-Rivier C.,Picq C.,Traorè A.S.,Trèche S.,Guyot J.P.

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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4. Phytate degradation during traditional cooking: Significance of the phytic acid profile in cereal-based vegetarian meals;Agte;Journal of Food Composition and Analysis,1999

5. Cereal-based fermented foods and beverages;Blandino;Food Research International,2003

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