Author:
Chukwuma Ariahu Charles,Ukpabi Ucha,Obinna Mbajunwa Kingsley
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Cited by
21 articles.
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1. Sourdough: A Tool for Non-conventional Fermentations and to Recover Side Streams;Handbook on Sourdough Biotechnology;2023
2. Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes;Legumes Research - Volume 2;2022-10-12
3. Nutritional and anti-oxidant properties of yam (Dioscorea schimperiana) based complementary food formulation;Scientific African;2019-09
4. The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry;Critical Reviews in Food Science and Nutrition;2019-07-01
5. Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat;Food and Bioprocess Technology;2015-08-18