Effect of germination and fermentation on ph, titratable acidity and chemical composition of pearl millet based food blends

Author:

Arora S.,Jood S.,Khetarpaul N.,Goyal R.

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Reference20 articles.

1. A pepsin — pancreatin digestibility index of protein quality evaluation;Akeson W.E.;J. Nutr.,1964

2. A.O.A.C. (1995): Official methods of analysis of the Association of Official Agricultural Chemists . Arlington, Virginia, USA, pp. 2–15.

3. Development, acceptability and nutritional composition of food blends fermented with probiotic organisms;Binita;Ann. Biol.,1996

4. Changes in the contents of phytic acid and polyphenol of fermented rice-defatted soy flour blend;Goyal R.;J. Dairying Fds Home Sci.,1995

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