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1 Ergebnisse
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Effect of Co-Fermentation on Nutritional Composition, Anti-..:
Adeyeye, Samuel Ayofemi Olalekan
;
Adebayo-Oyetoro, Abiodun Omowonuola
;
Fayemi, Olanrewaju Emmanuel
...
Journal of Culinary Science & Technology. 17 (2017) 1 - p. 59-74 , 2017
Link:
https://doi.org/10.1080/15428052.2017.1404536
RT Journal T1
Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_15428052.2017.1404536&Exemplar=1&LAN=DE A1 Adeyeye, Samuel Ayofemi Olalekan A1 Adebayo-Oyetoro, Abiodun Omowonuola A1 Fayemi, Olanrewaju Emmanuel A1 Tiamiyu, Hussaina Kehinde A1 Oke, Emmanuel Kehinde A1 Soretire, Ayodele Adebayo PB Informa UK Limited YR 2017 SN 1542-8052 SN 1542-8044 JF Journal of Culinary Science & Technology VO 17 IS 1 SP 59 OP 74 LK http://dx.doi.org/https://doi.org/10.1080/15428052.2017.1404536 DO https://doi.org/10.1080/15428052.2017.1404536 SF ELIB - SuUB Bremen
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