"
Effects of Cereal Malts Used as Improver on Physico-Chemical, Nutritional and Sensory Characteristics of Wheat and Millet Composites Breads"
written by Fidèle Wend-Bénédo Tapsoba, Diarra Compaore-Sereme, Clarisse Sidbéwendé Compaore, Thomas Jean Ndig-Yenouba, Wendkuni Anne Christelle Yaogho, Ndegwa Henri Maina, Hagrétou Sawadogo-Lingani,
published by
Food and Nutrition Sciences,
Vol.13 No.7, 2022
has been cited by the following article(s):
|
[1]
|
GC–MS‐based metabolomics elucidates the impact of cereal‐based microbial starters on the metabolite profile of mahewu prepared from yellow maize
International Journal of Food Science & Technology,
2023
DOI:10.1111/ijfs.16667
|
|
|
|