[HTML][HTML] Effect of Pure Culture Fermentation on Biochemical Composition of Moringa oleifera Lam Leaves Powders
NN Thierry, TN Léopold, M Didier, FMC Moses - 2013 - scirp.org
This study was carried out to determine the effect of the age of the leaves and fermentation
on in vitro protein digestibility and biochemical properties of leaves powder of Moringa …
on in vitro protein digestibility and biochemical properties of leaves powder of Moringa …
Production, physicochemical and sensory characterization of sweet potato–bambara groundnut mixed semolina (dackere) as affected by germination and …
D Mahamat, NL Tatsadjieu, KG Kaptso… - Journal of Food …, 2016 - Springer
Dackere is a granular food which is usually consumed with or without curdled milk. It can be
produced from either cereals or tuber flours including corn, cassava, millet, sweet potato …
produced from either cereals or tuber flours including corn, cassava, millet, sweet potato …
[PDF][PDF] Journal of Global Biosciences
KA Oyinlola, AA Onilude - Journal of Global Biosciences, 2018 - academia.edu
Usi, an indigenous food in Delta State, Nigeria, produced from fermented cassava has no
documented information about the nutritional and antinutritional content when fermented …
documented information about the nutritional and antinutritional content when fermented …
[PDF][PDF] INFLUENCE OF LACTOBACILLI STARTER CULTURES ON THE NUTRITIONAL CONTENT AND ANTI-NUTRITIONAL FACTORS OF FERMENTED CASSAVA …
KA OYINLOLA, AA ONILUDE - Annals: Food Science & …, 2018 - researchgate.net
Usi, an indigenous food in Delta State, Nigeria, produced from fermented cassava has no
documented information about the nutritional and anti-nutritional content when fermented …
documented information about the nutritional and anti-nutritional content when fermented …
Pengaruh metode pengeringan dan lama penyimpanan terhadap karakteristik dan stabilitas antioksidan ubi jalar ungu (Ipomoea batatas Var. Ayamurasaki) yang …
JAJ Ghoe - 2018 - repository.ukwk.ac.id
Ubi jalar ungu (Ipomoea batatasVar. Ayamurasaki) merupakan bahan pangaN penting dan
potensial untuk dijadikan pakan dan bahan baku industri. Enka psulasi merupakan teknik …
potensial untuk dijadikan pakan dan bahan baku industri. Enka psulasi merupakan teknik …
Peningkatan Kualitas Bakso Dengan Subtitusi Tepung Kluwih (Artocarpus Camansi) Terfermentasi
H Purnomo, S Susilowati - 2016 - repository.ukwk.ac.id
Bakso Merupakan salah satu produk olahan dari daging yang terbuat dari daging yang di
haluskan, dicampur dengan tepung, dibentuk bulat-bulat sebesar kelereng atau lebih besar …
haluskan, dicampur dengan tepung, dibentuk bulat-bulat sebesar kelereng atau lebih besar …
[引用][C] Improving Nutritional Value of Aruk Rice Through Enrichment With Red Beans as a Protein Source
H Herawati, S Widowati