Open AccessNutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation [pdf]
Author(s) -
Abdalbasit Adam Mariod,
Yousif Mohamed Ahmed Idris,
Nuha M. Osman,
Maha A. Mohamed,
Awad M. A. Sukrab,
Bertrand Matthäus
Publication year - 2017
Publication title -
acta scientiarum polonorum. technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2017.2017.0454
Subject(s) - fermentation , food science , composition (language) , value (mathematics) , chemical composition , mathematics , microbiology and biotechnology , chemistry , biology , statistics , organic chemistry , art , literature