Development and quality characteristics of shelf‐stable soy‐agushie: a residual by‐product of soymilk production-Reference-Cited by-同舟云学术

Development and quality characteristics of shelf‐stable soy‐agushie: a residual by‐product of soymilk production

Published:2015-10-09 Issue:2 Volume:4 Page:315-321
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Nti Christina A.¹,Plahar Wisdom A.²,Annan Nana T.²

Affiliation:

1. Department of Family and Consumer Sciences University of Ghana Legon Ghana

2. CSIR‐Food Research Institute Box M.20 Accra Ghana

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.292

Reference24 articles.

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2. HPLC analysis of water‐soluble vitamins (B1, B2, B3, B5, B6,) in in‐vitro and ex‐vitro germinated chickpea (Cicer arietinum L.);Aslam J.;Afr. J. Biotechnol.,2008

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