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Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentation

O. A. Ojo

O. A. Ojo

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Ojo, O. A.
, 
A. Oshin

A. Oshin

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Oshin, A.
, 
O. A. Obadina

O. A. Obadina

  • Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
  • Department of Biotechnology and Food Technology, University of JohannesburgSouth Africa
  • Department of Microbiology, Babcook UniversityIlisan, Nigeria
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Obadina, O. A.
 e 
E. K. Oke

E. K. Oke

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Oke, E. K.
  
27 nov 2023
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Pubblicato online: 27 nov 2023
Pagine: 75 - 89
DOI: https://doi.org/10.2478/ausal-2023-0006
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© 2023 O. A. Ojo et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
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Economia e business, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione
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