Effect of process improvement on the physico-chemical properties of infant weaning food from fermented composite blends of cereal and soybeans

Plant Foods for Human Nutrition

Volumn 54, Issue 3, 1999, Pages 239-250

  Onilude, A A ^a   Sanni, A I ^a   Ighalo, M I ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Fermented; Gelling tendency; Malted; Polyphenol; Toasted

Indexed keywords

ACIDITY; CEREAL PRODUCT; CHEMICAL ANALYSIS; FERMENTATION; FERMENTED PRODUCT; FOOD PROCESSING; GLYCINE MAX; MALT; PLANT VARIETY; POLYPHENOL; SORGHUM BICOLOR; STARTER CULTURE; TANNIN; WEANING; ZEA MAYS;

EID: 0033508844     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008105521196     Document Type: Article

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