Effects of different souring methods on the protein quality and iron and zinc bioaccessibilities of non‐alcoholic beverages from sorghum and amaranth
Author:
Affiliation:
1. Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well‐being University of Pretoria Private Bag X20 Hatfield 0028 South Africa
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13998
Reference53 articles.
1. Review on African traditional cereal beverages;Aka S.;American Journal of Research Communication,2014
2. The Potential for Utilizing the Seed Crop Amaranth (Amaranthus spp.) in East Africa as an Alternative Crop to Support Food Security and Climate Change Mitigation
3. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
4. Protein Quality of Amaranth Grains Cultivated in Ethiopia as Affected by Popping and Fermentation
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