Evaluation of fermentation conditions to improve the sensory quality of broomcorn millet sour porridge

Published 2019 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Evaluation of fermentation conditions to improve the sensory quality of broomcorn millet sour porridge
Authors
Keywords
Broomcorn millet, Sour porridge, Fermentation, Sensory evaluation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 104, Issue -, Pages 165-172
Publisher
Elsevier BV
Online
2019-01-24
DOI
10.1016/j.lwt.2019.01.037

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.