Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method
| Autor: | Tou, E.H., Mouquet-Rivier, C., Picq, C., Traorè, A.S., Trèche, S., Guyot, J.P. |
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| Zdroj: | In LWT - Food Science and Technology 2007 40(9):1561-1569 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect