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Influence of Fermentation and Roasting on the Amino Acid Profile of Infant Food Created from Mixtures of Sorghum and Soybean Cover

Influence of Fermentation and Roasting on the Amino Acid Profile of Infant Food Created from Mixtures of Sorghum and Soybean

Open Access
|May 2024

References

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DOI: https://doi.org/10.2478/contagri-2024-0002 | Journal eISSN: 2466-4774 | Journal ISSN: 0350-1205
Language: English
Page range: 6 - 16
Submitted on: Sep 2, 2023
Accepted on: Oct 1, 2023
Published on: May 21, 2024
Published by: University of Novi Sad
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year

© 2024 Esther Anjikwi Msheliza, Rukayyatu Umar Abdulkadir, Anisah Jacks Zongoro, Jelili Babatunde Hussein, published by University of Novi Sad
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.