Millet-based Traditional Processed Foods and Beverages-A Review

被引：60

作者：

Amadou, I. ^{[1
]}

Gbadamosi, O. S. ^{[2
]}

Le, G-W ^{[3
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Natl Nat Sci Fdn China Project 30671525, Dept Nutr & Funct Food Factors,Sch Food Sci & Tec, Wuxi, Jiangsu Prov, Peoples R China

[2] Obafemi Awolowo Univ, Dept Food Sci & Technol, Ife, Osun State, Nigeria

[3] Jiangnan Univ, State Key Lab Food Sci & Technol, Dept Food Qual & Safety, Sch Food Sci & Technol, Wuxi, Jiangsu Prov, Peoples R China

来源：

CEREAL FOODS WORLD | 2011年 / 56卷 / 03期

关键词：

LACTIC-ACID BACTERIA; FERMENTED FOODS; PEARL-MILLET; STARTER CULTURES; FURA PRODUCTION; KUNUN-ZAKI; IDENTIFICATION; UJI; IMPROVEMENTS; GERMINATION;

D O I：

10.1094/CFW-56-3-0115

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Millet is an important food source in many developing countries because of its ability to grow under adverse weather conditions. Fermentation is a simple, economical way to improve the nutritional value, sensory properties, and functional qualities of millet products. Traditional millet-based foods and beverages and their processing techniques are highlighted.

引用

页码：115 / 121

页数：7

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