Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation

• Autorzy: Mariod A.A. , Idris Y.M.A. , Osman N.M. , Mohamed M.A. , Sukrab A.M.A. , Matthaus B.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2017
• Tom: 16
• Numer: 1
• Opis fizyczny: p.43-51,fig.,ref.

Twórcy

autor

Mariod A.A.

• Department of Biology, College of Science and Arts, University of Jeddah, P.O.box 110, code 21931, Alkamil, Kingdom of Saudi Arabia
• Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, P.O.box 71, Shambat, Khartoum North, Sudan

autor

Idris Y.M.A.

• Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, P.O.box 71, Shambat, Khartoum North, Sudan

autor

Osman N.M.

• Sudanese Standards and Metrology Organization, Khartoum, Sudan

autor

Mohamed M.A.

• Sudanese Standards and Metrology Organization, Khartoum, Sudan

autor

Sukrab A.M.A.

• Sudanese Standards and Metrology Organization, Khartoum, Sudan

autor

Matthaus B.

• Working Group for Lipid Research, Max Rubner-Institute, Detmold, Germany

Identyfikatory

DOI

10.17306/J.AFS.2017.0454