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Novel symbiotic functional fermented African cereal-based product: nutritional, physicochemical, microbiological, and sensory characterization

Activity: Talk or presentation › Oral presentation

Period19 Nov 2020
Event titleISEKI E-Conference: Food Quality and Texture in Sustainable Production and Healthy Consumption
Event typeConference
LocationAustriaShow on map

Keywords

  • Wholegrains
  • Fermentation
  • Functional Product
  • Nutritional value
  • Lactic Acid Bacteria

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