Comparative Evaluation of the Nutritional Quality, Functional Properties and Amino Acid Profile of Co-Fermented Maize/Cowpea and Sorghum/Cowpea Ogi as Infant Complementary Food

Autor:	E. I. Adeyeye, M. A. Oyarekua
Rok vydání:	2008
Předmět:	Nutrition and Dietetics business.industry Biology Sorghum biology.organism_classification Valine Pediatrics Perinatology and Child Health Food processing Fermentation Proline Food science Food quality business Protein quality Fermentation in food processing Food Science
Zdroj:	Asian Journal of Clinical Nutrition. 1:31-39
ISSN:	1992-1470
DOI:	10.3923/ajcn.2009.31.39
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::11a86aab9d1f024b30d076b86e0a575d https://doi.org/10.3923/ajcn.2009.31.39 Zobrazit plný text záznamu