EFFECT OF DIFFERENT STEEPING REGIMES ON THE MICROBIOLOGICAL, CHEMICAL AND STEEP WATER CHARACTERISTIC OF SELECTED MAIZE GRAIN VARIETIES-Reference-Cited by-同舟云学术

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EFFECT OF DIFFERENT STEEPING REGIMES ON THE MICROBIOLOGICAL, CHEMICAL AND STEEP WATER CHARACTERISTIC OF SELECTED MAIZE GRAIN VARIETIES

Published:2010-05 Issue: Volume:34 Page:426-439
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

INGBIAN EMMANUEL KONGO,AGWU OKWUDIRI

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00286.x/fullpdf

Reference38 articles.

1. Influence of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods;AFOAKWA;Afr. J. Food Agric. Nutr. Dev,2007

2. Physical, chemical and sensory evaluation of ogi from sorghum of different kernel characteristics;AKINGBALA;J. Food Sci,1981

3. Effect of processing on water absorption and softening kinetics in chicken pea seeds;ALFONSO;J. Sci. Food Agric,1998

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria;Beverages;2023-02-02

2. Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey ( nsiho ), a sour stiff dumpling prepared from dehulled maize grains;Journal of Cereal Science;2016-05

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