FERMENTATIVE-MODIFICATION OF SORGHUM AND MILLET BIOPOLYMERS: IMPACT ON FUNCTIONAL PROPERTIES, PROXIMATE COMPOSITION, AMINO ACIDS AND PROTEIN QUALITY OF MODIFIED FLOURS
Fermentation is being used in the preparation of cereal-based foods to impart changes that can influence the character of the final product, but the processes of are tedious, unhygienic and labor intensive. Scientific improvements can facilitate product standardization, specification, safety and av...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2022-06-01
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| Series: | Journal of Engineering Studies and Research |
| Subjects: | |
| Online Access: | https://jesr.ub.ro/index.php/1/article/view/314 |
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