Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter.

Name: Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter.
Author: Makawi, Abubaker B

Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter. — المؤلف: Makawi, Abubaker B — Food science & nutrition Feb 2019

المؤلف: Makawi, Abubaker B
النشر: Food science & nutrition Feb 2019
الوصف: 689-699 p.