登录 注册 会员服务 联系我们

Comparative sensory and proximate evaluation of spontaneously fermenting kunu‐zaki made from germinated and ungerminated composite cereal grains

  • Published:2013-06-18 Issue:4 Volume:1 Page:336-349
  • ISSN:2048-7177
  • Container-title:Food Science & Nutrition
  • language:en
  • Short-container-title:Food Sci Nutr

Author:

Oluwajoba Solakunmi O.1,Akinyosoye Felix A.1,Oyetayo Olusegun V.1

Affiliation:

1. Department of Microbiology School of Science Federal University of Technology Akure Ondo State Nigeria

Publisher

Wiley

Subject

Food Science

Reference31 articles.

1. Effect of method of manufacture on quality characteristics of kunu zaki, a millet based beverage (NIFST);Adeyemi I. A.;Nig. Food J.,1994

2. Protein fractions of legumes and cereals consumed in Nigeria;Akinhanmi F. T.;Int. J. Agric. Sci. Sci. Environ. Technol.,2008

3. Influence of malting on the nutritional characteristics of kunu‐zaki;Akoma O.;Afr. J. Biotechnol.,2012

4. Millet‐based traditional processed foods and beverages – a review;Amadou I.;Cereal Foods World,2011
同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3