Influence of hydrothermal treatment of maize grains on the quality and acceptability of Tuwon masara (traditional maize gel)

Autor:	Bolade, Mathew K.1, Usman, Mohammed A.2, Rasheed, Akeem A.1, Benson, Etchie L.2, Salifou, Ibrahim2
Zdroj:	Food Chemistry. Dec2002, Vol. 79 Issue 4, p479. 5p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect