Zobrazeno 1 - 1
of 1
pro vyhledávání: '"I. O. Gbadegesin"'
Publikováno v:
European Journal of Nutrition & Food Safety. :74-82
Aims: This study determined the changes in the chemical and nutritional composition of naturally fermented finger millet studied at ambient temperature (28±2°C) for 72 h. Study Designs: Finger millet seeds were cleaned and fermented (72 h; 28±2°C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1903281706da485d32b3d22f94ce854
https://doi.org/10.9734/ejnfs/2021/v13i330392
https://doi.org/10.9734/ejnfs/2021/v13i330392
