Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends
- 期刊名称Journal of Culinary Science & Technology
- 作者Adeyeye, Samuel Ayofemi Olalekan; Adebayo-Oyetoro, Abiodun Omowonuola; Fayemi, Olanrewaju Emmanuel; Tiamiyu, Hussaina Kehinde; Oke, Emmanuel Kehinde; Soretire, Ayodele Adebayo
- 印刷ISSN1542-8052
- 电子ISSN1542-8044
- 文件大小1450.95KB
- 发表时间2017-12-05
- DOI10.1080/15428052.2017.1404536
- 页码1-16
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