EFFECTS OF COWPEA FORTIFICATION, DEHYDRATION METHOD AND STORAGE TIME ON SOME QUALITY CHARACTERISTICS OF MAIZE-BASED TRADITIONAL WEANING FOODS
Author:
Publisher
African Journals Online (AJOL)
Subject
Agricultural and Biological Sciences (miscellaneous),Development,Food Science
Cited by 7 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. Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea);Microorganisms;2023-09-19
2. Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet;Food Science & Nutrition;2020-12-08
3. Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour;Food Chemistry;2020-06
4. Physicochemical properties of fermented wheat-chickpea-rice weaning blend;Nutrition & Food Science;2013-10-28
5. Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cereals;International Journal of Food Science & Technology;2010-02
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