Traditional Sorghum and Millet Food and Beverage Products and Their Technologies-Reference-Cited by-同舟云学术

Traditional Sorghum and Millet Food and Beverage Products and Their Technologies

Published:2019 Issue: Volume: Page:259-292
ISSN:
Container-title:Sorghum and Millets
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Author:

Taylor John RN.,Duodu Kwaku G.

Publisher

Elsevier

Reference108 articles.

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2. Extent of decortication and quality of flour, couscous and porridge made from different sorghum cultivars;Aboubacar;Int. J. Food Sci. Technol.,2006

3. Microbiology of ‘obiolor’: a Nigerian fermented non-alcoholic beverage;Achi;J. Appl. Bacteriol.,1990

4. Bacterial ecology and rheological parameters of multigrain gluten-free sourdoughs;Adepehin;LWT Food Sci. Technol.,2018

5. Fermented food products ‘Hulu Mur’ drink made from Sorghum bicolor;Agab;Food Microbiol.,1985

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