Drying kinetics, physico-chemical and nutritional characteristics of "Kindimu", a fermented milk-based-sorghum-flour

Journal of Food Technology in Africa

Volumn 9, Issue 1, 2004, Pages 17-22

  Tatsadjieu, N L ^a   Etoa, F X ^b   Mbofung, C M F ^a  

^a UNIVERSITY OF NGAOUNDERE   (Cameroon)

^b UNIVERSITY OF YAOUNDÉ I   (Cameroon)

Author keywords

Drying kinetic; Fermented milk; Malting; Nutritional properties; Physico chemical properties; Sorghum

Indexed keywords

EID: 30844448162     PISSN: 10286098     EISSN: 10286098     Source Type: Journal    
DOI: None     Document Type: Article

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