Effect of processing method on the mineral content of Nigerian fermented maize infant complementary food – Akamu

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Title
Effect of processing method on the mineral content of Nigerian fermented maize infant complementary food – Akamu
Authors
Keywords
Minerals, Akamu, Ground whole maize, Fermentation, Lactobacillus plantarum
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 61, Issue 1, Pages 145-151
Publisher
Elsevier BV
Online
2014-11-12
DOI
10.1016/j.lwt.2014.11.001

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