NUTRITIONAL IMPROVEMENT OF CEREALS BY FERMENTATION

被引：144

作者：

CHAVAN, JK ^{[1
]}

KADAM, SS ^{[1
]}

机构：

[1] MAHATMA PHULE KRISHI VIDYAPEETH, DEPT FOOD SCI & TECHNOL, RAHURI, INDIA

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1989年 / 28卷 / 05期

关键词：

D O I：

10.1080/10408398909527507

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：349 / 400

页数：52

相关论文

共 222 条

[1] PROPERTIES OF OGI POWDERS MADE FROM NORMAL, FORTIFIED AND OPAQUE-2 CORN
ADENIJI, AO
POTTER, NN
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (05) : 1571 - 1574
[2] EFFECT OF NATURAL FERMENTATION ON THE FUNCTIONAL-PROPERTIES OF PROTEIN-ENRICHED COMPOSITE FLOUR
AHMED, AHR
RAMANATHAM, G
[J]. JOURNAL OF FOOD SCIENCE, 1988, 53 (01) : 218 - 221
[3] EFFECT OF AUTOFERMENTATION ON THE PHYSICOCHEMICAL PROPERTIES OF PROTEINS OF SORGHUM GROUNDNUT COMPOSITE FLOUR
AHMED, AR
RAO, AGA
RAMANATHAM, G
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1988, 36 (04) : 690 - 694
[4] AKINERELE J, 1970, 3RD INT C FOOD SCI T
[5] A LABORATORY PROCEDURE FOR THE PREPARATION OF OGI, A NIGERIAN FERMENTED FOOD
AKINGBALA, JO
ROONEY, LW
FAUBION, JM
[J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (05) : 1523 - 1526
[6] FERMENTATION STUDIES ON MAIZE DURING PREPARATION OF A TRADITIONAL AFRICAN STARCH-CAKE FOOD
AKINRELE, IA
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (12) : 619 - &
[7] AKINRELE IA, 1967, J TROP MED HYG, V70, P279
[8] AKOLKAR PN, 1983, J FOOD SCI TECH MYS, V20, P1
[9] AN ASSESSMENT OF THE PROTEIN-QUALITY AND VITAMIN-B CONTENT OF COMMONLY USED FERMENTED PRODUCTS OF LEGUMES AND MILLETS
ALIYA, S
GEERVANI, P
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1981, 32 (08) : 837 - 842
[10] AMOA B, 1976, CEREAL CHEM, V53, P365

← 1 2 3 4 5 6 7 8 9 10 →