Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of <i>Doklu</i>, a Fermented Maize Based Food-Reference-Cited by-同舟云学术

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Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of <i>Doklu</i>, a Fermented Maize Based Food

Published:2013 Issue:11 Volume:04 Page:1120-1127
ISSN:2157-944X
Container-title:Food and Nutrition Sciences
language:
Short-container-title:FNS

Author:

Assohoun Marina C. N.,Djeni Théodore N.,Koussémon-Camara Marina,Brou Kouakou

Publisher

Scientific Research Publishing, Inc.

Cited by 30 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. Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technological Characteristics and Probiotic Power;Food Science and Nutrition;2024-05-22

2. Impact of traditional processing conditions and methods on the aflatoxin content of cooked maize;Cogent Food & Agriculture;2024-01-18

3. Effect of Fermentation Duration on the Microstructure and Selected Nutritional Quality of Acha (Digitaria Exilis) Flour and Acceptability of Cookies Production;2024

4. Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage;International Journal of Food Science & Technology;2023-12-26

5. Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours;CyTA - Journal of Food;2023-03-20

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