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Nutritional, Microbiological and Sensory Characteristics of Malted Soy-Kunu Zaki: An Improved Traditional Beverage
(Articles)
Aminat O. Adelekan
,
Adediran E. Alamu
,
Ngozi U. Arisa
,
Yetunde O. Adebayo
,
Abidemi S. Dosa
Advances in Microbiology
Vol.3 No.4
,August 6, 2013
DOI:
10.4236/aim.2013.34053
9,496
Downloads
13,399
Views
Citations
Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries
(Articles)
Opeyemi O. Aluge
,
Stephen A. Akinola
,
Oluwatooyin F. Osundahunsi
Food and Nutrition Sciences
Vol.7 No.13
,November 9, 2016
DOI:
10.4236/fns.2016.713114
2,220
Downloads
5,807
Views
Citations
This article belongs to the Special Issue on
Food Packaging, Preservation and Shelf-life
Effect of Compositing Precooked Cowpea with Improved Malted Finger Millet on Anti-Nutrients Content and Sensory Attributes of Complementary Porridge
(Articles)
Cyprian O. Syeunda
,
Joseph O. Anyango
,
Abdul K. Faraj
Food and Nutrition Sciences
Vol.10 No.9
,September 29, 2019
DOI:
10.4236/fns.2019.109084
870
Downloads
2,260
Views
Citations
Nutritional Composition and Anti-Nutrient Levels in Raw and Processed Varieties of Finger Millet Promoted for Nutritional Security
(Articles)
Nyabuti George
,
Nawiri Mildred
,
Everlyne Wanzala
,
Judith Munga
,
Chrispus Oduori
,
John Kinyuru
,
Nyambaka Hudson
Food and Nutrition Sciences
Vol.14 No.12
,December 20, 2023
DOI:
10.4236/fns.2023.1412074
58
Downloads
295
Views
Citations
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