Nutritional, microbiological and rheological characteristics of porridges prepared from infant flours based on germinated and fermented cereals fortified with soybean

Nutritional, microbiological and rheological characteristics of porridges prepared from infant flours based on germinated and fermented cereals fortified with soybean
  • Mã tin : 444
  • Ngày đăng : 04/02/2023
  • Gian hàng : mangyte  
  • Khu vực : Hà nội
  • Giá : Liên hệ
  • Số điện thoại : 0433.509409
The objective of this study is to compare the biochemical, rheological, microbiological, and nutritional characteristics of porridges prepared with local products (maize, sorghum and soybeans) using fermentation and germination technologies.
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