Effect of soy fortification on the quality ofMkarangoa traditional Kenyan fermented maize meal snack-Reference-Cited by-同舟云学术

Effect of soy fortification on the quality ofMkarangoa traditional Kenyan fermented maize meal snack

Published:2020-07-21 Issue:9 Volume:8 Page:5007-5016
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Rapando Prisca Linda¹,Serrem Charlotte Atsango¹^ORCID,Serem Dorcas Jepkorir¹

Affiliation:

1. Department of Consumer Science School of Agriculture and Biotechnology University of Eldoret Eldoret Kenya

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1798

Reference60 articles.

1. USDA(2018).USDA food composition databases. USDA National Nutrient Database for Standard Reference Legacy Release April 2018. Retrieved fromhttps://ndb.nal.usda.gov/ndb/.

2. Topical aspects of fermented foods

3. Adavachi M. W.(2017).The role of fermented maize based products on nutrition status and morbidity of children 6‐59 months old in Western Kenya (Master's Thesis University of Nairobi Nairobi Kenya). Retrieved fromhttp://erepository.uonbi.ac.ke/bitstream/handle/11295/102209/Adavachi_.

4. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours

5. Quality and sensory properties of maize flour cookies enriched with soy protein isolate;Adeyeye S. A. O.;Cogent Food & Agriculture,2017

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