📄 Peer-Reviewed Academic Output
Year: 2017
👁️ 46 Clicks
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.
Abstract & Summary
The full abstract for this academic publication has not been provided in the portal record. Please consult the external publisher link or contact the author for full text reprint access.
Publication Details
| Principal Author | Assoc. Prof. olanrewaju Emmanuel Fayemi (Associate Professor) |
|---|---|
| Journal / Venue | Journal of Culinary Science & Technology |
| Publication Year | 2017 |
| Article Clicks / Reads | 46 readers clicked (View Article) |
| DOI (Digital Object Identifier) | https://doi.org/10.1080/15428052.2017.1404536 ↗ |
| Article / Publisher Link | https://doi.org/10.1080/15428052.2017.1404536 ↗ |
| Department | Public Health |
| College / Faculty | College of Allied Health Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
Emmanuel Fayemi, o. (2017). 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. Journal of Culinary Science & Technology. https://doi.org/10.1080/15428052.2017.1404536