Nutritional, Microbiological and Rheological Characteristics of Porridges Prepared from Infant Flours Based on Germinated and Fermented Cereals Fortified with Soybean-Reference-Cited by-同舟云学术

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Nutritional, Microbiological and Rheological Characteristics of Porridges Prepared from Infant Flours Based on Germinated and Fermented Cereals Fortified with Soybean

Published:2017-10-10 Issue:10 Volume:6 Page:4838-4852
ISSN:2319-7692
Container-title:International Journal of Current Microbiology and Applied Sciences
language:
Short-container-title:Int.J.Curr.Microbiol.App.Sci

Author:

E. Kouton Sandrine,Amoussa Hounkpatin Waliou,Ballogou Venerande Y.,M. Soumanou Mohamed

Publisher

Excellent Publishers

Subject

General Medicine

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Formulation of children's nutrient-dense recipes from Adansonia digitata pulp and Ocimum gratissimum leaves in North Benin;NFS Journal;2024-06

2. Characterizations of infant flours and profiles of populations using them in the center of Côte d'Ivoire;Heliyon;2024-05

3. Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp;Journal of Food Quality;2024-01

4. Propiedades nutricionales, funcionales y bioactivas de alimentos a base de sorgo: Avances y oportunidades para su aprovechamiento integral;TECNOCIENCIA Chihuahua;2022-03-30

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