Development and functional characterization of complementary food using kodo and proso millet with acid whey from Greek yogurt processing-Reference-Cited by-同舟云学术

Development and functional characterization of complementary food using kodo and proso millet with acid whey from Greek yogurt processing

Published:2021-11-06 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Malik Sargun¹,Krishnaswamy Kiruba¹²^ORCID,Mustapha Azlin¹

Affiliation:

1. Division of Food, Nutrition and Exercise Sciences University of Missouri Columbia Missouri USA

2. Department of Biomedical, Biological and Chemical Engineering University of Missouri Columbia Missouri USA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16051

Reference52 articles.

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2. Multifunctional Role of the Whey Culture Medium in the Spray-Drying Microencapsulation of Lactic Acid Bacteria

3. Effect of lactic fermentation on nutritional potential of multigrain flours based on wheat, rye and oat;Aprodu I.;The Annals of the University Dunarea de Jos of Galati. Fascicle VI‐Food Technology,2019

4. Complementary feeding and effect of spontaneous fermentation on anti-nutritional factors of selected cereal-based complementary foods

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