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Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum

  • A. O
  • O. E
  • F. C
  • et al.
African Journal of Microbiology Research (2014) 8(12) 1352-1359
DOI: 10.5897/ajmr2013.6469
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Abstract

… blends for possible use as complementary foods for infants providing PEM management. … , varietal differences and effects of methods of domestic processing and cooking. J. Food Sci. 51…

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APA

A., O. O., O., E. F., F., C. K. O., & O., A. (2014). Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum. African Journal of Microbiology Research, 8(12), 1352–1359. https://doi.org/10.5897/ajmr2013.6469

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