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Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger
Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods: Ogi flour was prepared from sorghum...
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| Veröffentlicht in: | F1000Res |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
F1000 Research Limited
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6584973/ https://ncbi.nlm.nih.gov/pubmed/31249671 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.12688/f1000research.17059.2 |
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