Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method

✍ Scribed by E.H. Tou; C. Mouquet-Rivier; C. Picq; A.S. Traorè; S. Trèche; J.P. Guyot

• Book ID: 116726001
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 237 KB
• Volume: 40
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2006.12.001