Zobrazeno 1 - 2
of 2
pro vyhledávání: '"G. A. Gbogouri"'
Publikováno v:
European Journal of Nutrition & Food Safety. :284-294
Aims: This study was carried out to optimize the processing of soybean proteins-fortified attiéké. Methodology: Response surface methodology was used to describe the effects of ferment and soy contents, and fermentation time on the protein content,
Publikováno v:
Scientific African, Vol 6, Iss, Pp-(2019)
The aim of the study was to evaluate the phytochemical compounds and the antioxidant activity of sugars extracted from the coconut water. The energy value and the products of the non-enzymatic browning had also been studied. The phytochemical screeni