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机译:发酵非洲薯类豆粉组成的评价及替代水平对小麦面包性能的影响
Department of Food Science and Technology Federal University of Technology Minna Minna Nigeria Africa Center of Excellence for Mycotoxin and Food Safety Federal University of Technology Minna Minna Nigeria;
Department of Food Science and Technology Federal University of Technology Minna Minna Nigeria;
Department of Food Science and Technology Federal University of Technology Minna Minna Nigeria;
Department of Food Science and Technology Federal University of Technology Minna Minna Nigeria;
Africa Center of Excellence for Mycotoxin and Food Safety Federal University of Technology Minna Minna Nigeria;
Department of Food Science and Technology Federal University of Technology Minna Minna Nigeria;
Food Technology and Value Addition Research Program National Cereals Research Institute Badeggi Nigeria;
Department of Medical Biochemistry School of Basic Medical Sciences College of Medical Sciences University of Benin Benin Nigeria;
Department of Food Science and Technology Federal University of Technology Minna Minna Nigeria;
Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Johannesburg South Africa;
African yam bean flour; bread; fermentation; legume; nutritional composition;