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Traditional production and chemical composition of ndaleyi, a Nigerian fermented pearl millet food

1994

Nkama, I. (Maiduguri Univ. (Nigeria). Dept. of Food Science and Technology) | Abbo, E.S. | Igene, J.O.

AGROVOC Keywords
alimentos fermentados ash content chemical composition composition chimique contenido de ceniza contenido proteico drying fermentation fermented foods lipid content nigeria pennisetum typhoides protein content secado sorghum teneur en cendres teneur en lipides
Bibliographic information
Volume 46 Issue 2 ISSN 0921-9668
Pagination
pp. 109-116
Other Subjects
Teneur en proteines; Composicion quimica; Contenido de lipidos; Fermentacion; Sechage; Aliment fermente
Language
English
Note
Summary (En)
18 ref.
Type
Summary
1995-08-15
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