Effects of different souring methods on the protein quality and iron and zinc bioaccessibilities of non‐alcoholic beverages from sorghum and amaranth-Reference-Cited by-同舟云学术

Effects of different souring methods on the protein quality and iron and zinc bioaccessibilities of non‐alcoholic beverages from sorghum and amaranth

Published:2018-10-23 Issue:3 Volume:54 Page:798-809
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Adeyanju Adeyemi A.¹,Kruger Johanita¹,Taylor John R. N.¹,Duodu Kwaku G.¹^ORCID

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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