Effect of fermentation on biochemical and sensory characteristics of millet flour supplemented with whey protein

International Journal of Food Science and Technology

Volumn 45, Issue 11, 2010, Pages 2387-2393

  Mallasy, Limya O ^a   El Tinay, Abdullahi H ^a   Elkhalifa, Abd Elmoneim O ^b   Ali, Maha A M ^a   Mohiedeen, Iman E ^a   Yousif, Nabila E ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

^b AHFAD UNIVERSITY FOR WOMEN   (Sudan)

Author keywords

Fermentation; Millet; Protein digestibility; Protein fractions; Sensory evaluation; Supplementation; Whey protein

Indexed keywords

MILLET; PROTEIN DIGESTIBILITY; PROTEIN FRACTIONS; SENSORY EVALUATION; SUPPLEMENTATION; WHEY PROTEIN;

FERMENTATION; GEMS;

PROTEINS;

PENNISETUM GLAUCUM;

EID: 78349303459     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02412.x     Document Type: Article

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