The Effect of Different Fermentation Techniques on the Nutritional Quality of the Cassava Product (fufu)-Reference-Cited by-同舟云学术

The Effect of Different Fermentation Techniques on the Nutritional Quality of the Cassava Product (fufu)

Published:2012-06-22 Issue:1 Volume:38 Page:183-192
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Fayemi O.E.,Ojokoh A.O.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2012.00763.x/fullpdf

Reference49 articles.

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3. Effect of dietary sub lethal levels of lima beans lectin on relative organ weights. Pancreatic and intestinal trypsin (EC.3.4.21.4) and chymotrypsin (EC.3.4.21.1) in the rat;ALETOR;Nahrung,1989

4. Microbial population and biochemical changes in fermenting finger millet (Eleusine coracana);ANTONY;World J. Microbiol. Biotechnol.,1997

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