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Effects of Lactococcus lactis sp. on Nutritional Value of Formulated Non-dairy Complementary Foods from Irish Potato, Mungbean, Red Kidney Bean and Papaya

by B.D.S. Dangang, N.F. Zambou, R. Agrawal and A.F. Fonteh

American Journal of Food and Nutrition. 2018, 6(1), 1-8. DOI: 10.12691/ajfn-6-1-1
Pub. Date: February 06, 2018Views: 13158 Downloads: 12574Like: 1

Probiotic complementary food fermentation water holding capacity antioxidant activity viscosity proximate composition

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