Improving qualities of Kocho fermentation using Mandillo [Crassocephalum macropappum (Sch.Bip. ex. A.Rich.) S.Moore] as a starter culture ingredient-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Improving qualities of Kocho fermentation using Mandillo [Crassocephalum macropappum (Sch.Bip. ex. A.Rich.) S.Moore] as a starter culture ingredient

Published:2024-12 Issue: Volume:38 Page:101020
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Robi Alemu Gonfa,Megersa Negussie^ORCID,Mehari Tetemke,Muleta Diriba,Jo Du-Min,Park Seul-Ki,Kim Young-Mog^ORCID

Publisher

Elsevier BV

Reference61 articles.

1. A comparative study of nutrients and mineral molar ratios of some plant foods with recommended dietary allowances;Aberoumand;Adv. J. Food Sci. Technol.,2010

2. Assessment of proximate and phytochemical composition for evaluation of nutritive values of some plant foods obtained from Iran and India;Aberoumand;Research in organic farming,2011

3. Functional and physicochemical properties of flours of six Mucuna species;Adebowale;Afr. J. Biotechnol.,2005

4. Dietary fiber in warming foods of young children;Agostoni;Pediatrics,1995

5. Proximate composition of less known some processed and fresh fish species for determination of the nutritive values in Iran;Ali;J. Agric. Sci. Technol.,2012

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP