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Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal

1997

Plahar, W.A. (Food Research Inst. CSIR, Accra (Ghana).) | Nti, C.A. | Annan, N.T.

AGROVOC Keywords
alimentos fermentados boiling calidad proteica cornflour enriquecimiento de los alimentos fermentation fermented foods food enrichment mais maize nutritive value procesamiento processing protein quality soja soybeans traitement valeur nutritive valor nutritivo
Bibliographic information
Volume 51 Issue 4 ISSN 0921-9668
Pagination
pp. 365-380
Other Subjects
Complementation; Maiz; Harina de maiz; Farine de mais; Cuisson a l'eau; Fermentacion; Qualite proteique; Ebullicion; Aliment fermente
Language
English
Note
Summary (En)
23 ref.
Type
Summary
1998-08-15
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