Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: a malted and fermented sorghum beverage from Benin-Reference-Cited by-同舟云学术

Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: a malted and fermented sorghum beverage from Benin

Published:2014-11-26 Issue:2 Volume:50 Page:549-557
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Vieira-Dalodé Générose¹,Akissoé Noël¹,Hounhouigan Djidjoho Joseph¹,Jakobsen Mogens²,Mestres Christian³

Affiliation:

1. Département de Nutrition et Sciences Alimentaires; Faculté des Sciences Agronomiques; Université d'Abomey-Calavi; Cotonou 01 BP 526 Bénin

2. Department of Food Science; University of Copenhagen; Rolighedsvej 30 Frederiksberg C DK- 1958 Denmark

3. CIRAD-UMR QualiSud; TA 40/16 73 rue JF Breton Montpellier Cedex 5 34398 France

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference33 articles.

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2. alpha-Glucosidase activity of sorghum and barley malts;Agu;Journal of the Institute of Brewing,1997

3. Nutritional improvement of cereal by fermentation;Aka;Critical Reviews in Food Science and Nutrition,2008

4. Physical, chemical, and sensory evaluation of ogi from sorghum of differing kernel characteristics;Akingbala;Journal of Food Science,1981

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