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pro vyhledávání: '"Msheliza Esther Anjikwi"'
Autor:
Msheliza Esther Anjikwi, Umar Abdulkadir Rukayyatu, Zongoro Anisah Jacks, Hussein Jelili Babatunde
Publikováno v:
Contemporary Agriculture, Vol 73, Iss 1-2, Pp 6-16 (2024)
This study examined how fermentation and roasting alter the amino acid profile of infant food created from mixtures of sorghum and soybean. Sorghum and soybean were fermented, roasted and both fermented and roasted before milling into flours. Untreat
Externí odkaz:
https://doaj.org/article/b7d6ace722d748c2b2a6296a522e5ceb
