Sequential fermentation of pearl millet by yeasts and lactobacilli: Changes in available carbohydrates content
- 31 December 1991
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 40 (2) , 235-240
- https://doi.org/10.1016/0308-8146(91)90108-z
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- A NEW REAGENT FOR THE DETERMINATION OF SUGARSPublished by Elsevier ,2021
- Effect of fermentation on protein, fat, minerals and thiamine content of pearl milletPlant Foods for Human Nutrition, 1989
- Influence of Temperature of Fermentation on the Nutritive Value of Lactic Acid Fermented CornmealJournal of Food Science, 1984
- Carbohydrate changes in fermenting locust bean (Parkia filicoidea) duringiru preparationPlant Foods for Human Nutrition, 1983
- EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALSJournal of Food Science, 1979
- NUTRITIVE QUALITY OF FERMENTED COWPEAS (VIGNA SINENSIS) AND CHICKPEAS (CICER ARIETINUM)Journal of Food Science, 1979
- The application of the anthrone reagent to the estimation of starch in cerealsJournal of the Science of Food and Agriculture, 1956
- The estimation of carbohydrates in plant extracts by anthroneBiochemical Journal, 1954