Influence of malting and fermentation on the nutritional composition, thermal stability, structural and physicochemical properties of a gluten-free flour blend of Digitaria exilis (Fonio) and date fruits
Childhood malnutrition is one of the major public health challenges in low- and middle-income countries. In this study, fonio and date flour blends were prepared and the effect of organic processing methods (fermentation and malting) and fortification on nutrient composition, structural and thermal...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2025-06-01
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| Col·lecció: | Applied Food Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2772502224002907 |
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