Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends.
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| Title: | Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends. |
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| Authors: | Adeyeye, Samuel Ayofemi Olalekan1,2 samuel.adeyeye@tdt.edu.vn, Adebayo-Oyetoro, Abiodun Omowonuola3, Fayemi, Olanrewaju Emmanuel4, Tiamiyu, Hussaina Kehinde5, Oke, Emmanuel Kehinde6, Soretire, Ayodele Adebayo6 |
| Source: | Journal of Culinary Science & Technology. 2019, Vol. 17 Issue 1, p59-74. 16p. 5 Charts. |
| Database: | Hospitality & Tourism Complete |
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