Technical note: Preparation, acceptability and B vitamin content of rabadi—a fermented pearl millet food
- 1 April 1987
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 22 (2) , 173-176
- https://doi.org/10.1111/j.1365-2621.1987.tb00474.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- B‐Vitamin Content of Natural Lactic Acid Fermented CornmealJournal of Food Science, 1984
- An assessment of the protein quality and vitamin b content of commonly used fermented products of legumes and milletsJournal of the Science of Food and Agriculture, 1981
- Nutritional Improvement of Sorghum by FermentationJournal of Food Science, 1981
- Manufacture of OGI (A Nigerian Fermented Cereal Porridge): Comparative Evaluation of Corn, Sorghum and MilletCanadian Institute of Food Science and Technology Journal, 1972
- Chemical and biological evaluation of the effects of fermentation on the nutritive value of foods prepared from rice and gramsBritish Journal of Nutrition, 1967