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pro vyhledávání: '"V. Eleojo Akpa"'
Autor:
V. Eleojo Akpa, Omobolanle O. Oloyede, Samaila James, O. B. Ocheme, Chiemela Enyinnaya Chinma
Publikováno v:
Food Science & Nutrition
Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour was examined. Moringa seeds were fermented naturally at 0, 12, 24, 48 and 72 h; oven dried at 60°C for 12 h; milled into five different flo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e814b87c516c9f5411df2d88a5c45eb5
https://doi.org/10.1002/fsn3.262
https://doi.org/10.1002/fsn3.262
