"
Effects of Cereal Malts Used as Improver on Physico-Chemical, Nutritional and Sensory Characteristics of Wheat and Millet Composites Breads"
written by Fidèle Wend-Bénédo Tapsoba, Diarra Compaore-Sereme, Clarisse Sidbéwendé Compaore, Thomas Jean Ndig-Yenouba, Wendkuni Anne Christelle Yaogho, Ndegwa Henri Maina, Hagrétou Sawadogo-Lingani,
published by
Food and Nutrition Sciences,
Vol.13 No.7, 2022
has been cited by the following article(s):
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[1]
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Comparative metabolomics investigation of white maize mahewu: understanding biochemical transformations induced by traditional cereal-based starters
International Journal of Food Science and Technology,
2025
DOI:10.1093/ijfood/vvaf044
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[2]
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Evaluation of Nutritional, Functional and Probiotic Millet-Based Fermented Steamed Dumplings
Journal of Culinary Science & Technology,
2025
DOI:10.1080/15428052.2025.2520555
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[3]
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GC–MS‐based metabolomics elucidates the impact of cereal‐based microbial starters on the metabolite profile of mahewu prepared from yellow maize
International Journal of Food Science & Technology,
2023
DOI:10.1111/ijfs.16667
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