Influence of micronization (infrared treatment) on the...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 10 Vol. 63; Iss. 2

Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding

Vilakati, Nokuthula, MacIntyre, Una, Oelofse, André, Taylor, John R.N.
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Volume:
63
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.04.017
Date:
October, 2015
File:
PDF, 329 KB
english, 2015
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