PROTEIN LOSSES IN TRADITIONAL AGIDI PASTE PRODUCTION

被引：12

作者：

AKOBUNDU, ENT ^{[1
]}

HOSKINS, FH ^{[1
]}

机构：

[1] LOUISIANA STATE UNIV,CTR AGR SCI & RURAL DEV,DEPT FOOD SCI,LOUISIANA AGR EXPT STN,BATON ROUGE,LA 70803

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb05021.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1728 / 1729

页数：2

共 13 条

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[2] FERMENTATION STUDIES ON MAIZE DURING PREPARATION OF A TRADITIONAL AFRICAN STARCH-CAKE FOOD [J].

AKINRELE, IA .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (12) :619-&

[3]

ANDERSON RA, 1970, CORN CULTURE PROCESS

[4]

[Anonymous], 1975, OFFICIAL METHODS ANA

[5] MANUFACTURE OF OGI (A NIGERIAN FERMENTED CEREAL PORRIDGE) - COMPARATIVE EVALUATION OF CORN, SORGHUM AND MILLET [J].

BANIGO, EOI ;

MULLER, HG .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1972, 5 (04) :217-221

[6]

BRESSANI R, 1968, ARCH LATINOAMER NUTR, V8, P123

[7]

HERNANDEZ HH, 1969, CIMMYT RES B, V13, P1

[8]

KIES C, 1972, CEREAL CHEM, V49, P223

[9]

Mitchell HH, 1932, J BIOL CHEM, V95, P263

[10]

OKE OL, 1967, FOOD TECHNOL-CHICAGO, V21, P202

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