Microbiological quality, proximate composition and in vitro starch/protein digestibility of Sorghum bicolor flour fermented with lactic acid bacteria consortia
Crossref DOI link: https://doi.org/10.1186/s40538-019-0145-4
Published Online: 2019-04-11
Published Print: 2019-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ogodo, Alloysius Chibuike
Ugbogu, Ositadinma Chinyere
Onyeagba, Reginald Azu
Okereke, Hope Chukwuemeka
Text and Data Mining valid from 2019-04-11
Article History
Received: 24 October 2018
Accepted: 4 February 2019
First Online: 11 April 2019