Chemical Composition of an East African Traditional Beverage, Togwa

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 24, 2003, Pages 7024-7028

  Oi, Yasuyuki ^a   Kitabatake, Naofumi ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

amylase; Carbohydrate; Finger millet; Togwa; Traditional beverage

Indexed keywords

AMINO ACID; MINERAL; STARCH; TRACE ELEMENT;

AFRICA; AMINO ACID COMPOSITION; ANALYTIC METHOD; ARTICLE; BEVERAGE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; MAIZE; MALT; MILLET; NUTRIENT; QUANTITATIVE ANALYSIS; REACTOR; SACCHARIFICATION; TANZANIA; TOGWA;

AMINO ACIDS; BEVERAGES; FLOUR; FOOD HANDLING; GLUCOSE; HYDROGEN-ION CONCENTRATION; LACTIC ACID; PANICUM; TANZANIA; TEMPERATURE; TRACE ELEMENTS; VISCOSITY; ZEA MAYS;

ELEUSINE CORACANA; ZEA MAYS;

EID: 0242407619     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0203343     Document Type: Article

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