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pro vyhledávání: '"Horst Noetzold"'
Publikováno v:
LWT - Food Science and Technology. 38:697-707
Lactic and citric acids were used as alternatives to backslop fermentation in the manufacture of extruded uji (a thin porridge from eastern Africa). Acidity of the blends was reduced by fermentation or progressively lowered with 0.1, 0.5 and 1.0 mol/
Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend
Publikováno v:
LWT - Food Science and Technology. 37:827-832
The proximate composition, amino acid profile and in vitro starch and protein digestibilities of raw; fermented; fermented and cooked; unfermented and extruded; and fermented and extruded maize–finger millet blend was studied. Aspartic acid, glycin
Autor:
Karla Schlosser, Takele Gebre, Thomas Henle, Habtamu Fufa, Asrat Wondimu, Horst Noetzold, Girma Akalu, Samson Taffesse
Publikováno v:
Nahrung/Food. 47:269-273
The present study was designed to quantitatively measure and compare the levels and variations of total protein, individual amino acids, and computed protein efficiency ratio (C-PER) in raw and traditionally processed products of one recently release