Evaluation of starter culture fermented sweet potato flour using FTIR spectra and GCMS Chromatogram
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چکیده
منابع مشابه
Quality Evaluation of Cookies Produced from Blends of Sweet Potato and Fermented Soybean Flour
The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was...
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The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was...
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ژورنال
عنوان ژورنال: African Journal of Microbiology Research
سال: 2019
ISSN: 1996-0808
DOI: 10.5897/ajmr2017.8774