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Effect of Production Method on the Dietary Fibre Composition of Akamu- A Nigerian Fermented Maize Product
by Patience C. Obinna-Echem and Thomas Adjei-Duodu
American Journal of Food and Nutrition. 2016, 4(3), 68-73. DOI: 10.12691/ajfn-4-3-2
Pub. Date: May 17, 2016Views: 19100Downloads: 17755
Lactobacillus plantarum Maize porridge fermentation akamu insoluble dietary fibre soluble dietary fibre precipitates soluble dietary fibre soluble
Abstract Full Text PDF (159 KB) Full Text HTML Full Text ePUB (111 KB)
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