Amanote Research
Register
Sign In
Effects of Fermentation on the Nutritional Quality of QPM and Soybean Blends for the Production of Weaning Food
Journal of Food Processing & Technology
doi 10.4172/2157-7110.1000507
Full Text
Open PDF
Abstract
Available in
full text
Date
January 1, 2015
Authors
Emire SA
Buta MB
Publisher
OMICS Publishing Group
Related search
Effects of Fermentation on the Nutritional Composition of Banana and Groundnut Flour Blends
Journal of Applied Life Sciences International
Evaluation of the Nutritional Quality of “Tom Brown” Weaning Diets
Global Journal of Pure and Applied Sciences
Effects of Soybean Meal Coated With Fat on in Vitro Organic Matter Fermentation and Gas Production
Journal of Animal and Veterinary Advances
Effect of Processing Method on Nutritional Quality of Black Soybean
Asian Journal of Dairy and Food Research
Effect of Fermentation Time on the Physico –Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food
American Journal of BioScience
Quality Evaluation of Ebiripo Using Cocoyam/Soybean/Soyresidue Blends
Journal of Food Technology in Africa
The Effects of Formaldehyde Treatment on the Degradation of Soybean Meal and Microbial Fermentation in the Rumen
Annales de Zootechnie
Evaluation of the Nutritional, Phytochemicals and Functional Properties of Flour Blends Produced From Unripe Plantain, Soybean and Ginger
Asian Food Science Journal
Effect of Micronutrient on Quality Seed Production of Soybean
INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES
