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Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum
Adebo, Oluwafemi Ayodeji, Njobeh, Patrick Berka, Adebiyi, Janet Adeyinka, Kayitesi, EugenieLanguage:
english
Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2018.08.007
Date:
August, 2018
File:
PDF, 1.44 MB
english, 2018