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Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children
Thi Thanh Thuy Nguyen, Gérard Loiseau, Christèle Icard-Vernière, Isabelle Rochette, Serge Trèche, Jean-Pierre GuyotVolume:
100
Year:
2007
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2005.09.080
File:
PDF, 256 KB
english, 2007