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Volumn 106, Issue 1, 2006, Pages 52-60

Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso

Author keywords

Galactoside; Amylolytic lactic acid bacteria; Complementary food; Lactic acid fermentation; Pearl millet; Phytate

Indexed keywords

ALCOHOL; FRUCTOSE; GLUCOSE; LACTIC ACID; MALTOSE; PHYTATE; RAFFINOSE; STARCH; SUCROSE;

EID: 29244463874     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.05.010     Document Type: Article
Times cited : (73)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.