Millet Based Fermented Beverages Processing

Author:

Amadou Issoufou

Publisher

Elsevier

Reference127 articles.

1. Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation;Abdalbasit;Acta Sci. Pol. Technol. Aliment.,2017

2. Agricultural Innovation in Sub-Saharan Africa: Experiences from Multiple-Stakeholder Approaches;Adekunle,2012

3. Production of Kunun-zaki (a Nigerian fermented cereal beverage) using starter culture;Agarry;Int. Res. J. Microbiol.,2010

4. Fermentation studies on maize during the preparation of a traditional african starch-cake food;Akinrele;J. Sci. Food Agric.,1970

5. Influence of malting on the nutritional characteristics of kunun-zaki;Akoma;Afr. J. Biotechnol.,2006

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