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Impact of Cowpea and Broad Bean Fortification on the Proximate Functional and Sensory Properties of Cassava Based Fermented Product (Gari) (P04-032-19)

机译：Cow豆和蚕豆强化对木薯基发酵产品（Gari）的临近功能和感官特性的影响（P04-032-19）

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摘要

ObjectivesThe objective of this study was to improve the nutritional value of gari with legumes found in Sierra Leone. Hence, the need for Fortification with legumes.

机译：目的本研究的目的是提高加拉利和塞拉利昂发现的豆类的营养价值。因此，需要用豆类进行防御工事。

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期刊名称 Current Developments in Nutrition
作者
Nyahabeh Anthony; Martha S Williams;
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年(卷),期 2019(3),Suppl 1
年度 2019
页码 P04-032-19
总页数 1
原文格式 PDF
正文语种
中图分类营养学;
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1. Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties [J] . Alphonse Laya, Benot Bargui Koubala, Habiba Kouninki, International Journal of Food Science . 2018,第9期

机译：采收期对当地和改良木薯品种（Manihot esculenta）生产的Gari的邻近组成以及功能和感官特性的影响
2. Functional and sensory properties of iron fortified West African cassava fermented meals; gari and fufu [J] . Ikpeme-Emmanuel C. A., Eneji C. A., Osuchukwu N. C. African Journal of Food Science . 2011,第8期

机译：铁强化的西非木薯发酵粉的功能和感官特性;加里和福府
3. The Predominant Lactic Acid Microorganisms and Proximate Composition of Spontaneously Fermented Gari and Fufu, Cassava Food Products [J] . Femi Ayoade, Paulina O. Adeniji, Kellanny S. Amole, Annual Research & Review in Biology . 2018,第2期

机译：木薯食品自发发酵的加里和富福主要乳酸菌及其组成
4. A Study of Some Processing Factors on the Production of Gari (A Fermented Product) From Dehydrated Cassava Chips [C] . Kehinde A. Taiwo, Chris O. Okesola American Institute of Chemical Engineers Annual Meeting . 2009

机译：从脱水木薯芯片生产Gari（发酵产物）的一些处理因素的研究
5. Impact of microwave-assisted heating and enzymatic treatment on functional and antioxidant properties of rainbow trout (Oncorhynchus mykiss) by-product hydrolysates [D] . Nguyen, Elizabeth Bich Hang 2016

机译：微波辅助加热和酶处理对虹鳟鱼副产物水解产物功能和抗氧化性能的影响
6. Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties [O] . Alphonse Laya, Benoît Bargui Koubala, Habiba Kouninki, 2018

机译：采收期对当地和改良木薯品种的加里邻近成分以及功能和感官特性的影响
7. Impact of Cowpea and Broad Bean Fortification on the Proximate, Functional and Sensory Properties of Cassava Based Fermented Product (Gari) (P04-032-19) [O] . Nyahabeh Anthony, Martha S Williams 2019

机译：豇豆和蚕豆强化对木薯发酵产品（Gari）的近似，功能和感官特性的影响（P04-032-19）

Impact of Cowpea and Broad Bean Fortification on the Proximate Functional and Sensory Properties of Cassava Based Fermented Product (Gari) (P04-032-19)

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