Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean
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| Veröffentlicht in: | African Journal of Food Science 2018-12, Vol.12 (12), p.353-359 |
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| Sprache: | eng |
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| container_end_page | 359 |
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| container_issue | 12 |
| container_start_page | 353 |
| container_title | African Journal of Food Science |
| container_volume | 12 |
| creator | Msheliza, E. A. Ilesanmi, J. O. Y. Hussein, J. B. Nkama, I. |
| description | |
| doi_str_mv | 10.5897/AJFS2018.1691 |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 1996-0794 |
| ispartof | African Journal of Food Science, 2018-12, Vol.12 (12), p.353-359 |
| issn | 1996-0794 1996-0794 |
| language | eng |
| recordid | cdi_crossref_primary_10_5897_AJFS2018_1691 |
| source | EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| title | Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean |
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