E. A. Amankwah
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, PMB KNUST, Kumasi, Ghana
J. Barimah
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, PMB KNUST, Kumasi, Ghana
R. Acheampong
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, PMB KNUST, Kumasi, Ghana
L. O. Addai
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, PMB KNUST, Kumasi, Ghana
C. O. Nnaji
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, PMB KNUST, Kumasi, Ghana
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How to cite this article
E. A. Amankwah, J. Barimah, R. Acheampong, L. O. Addai and C. O. Nnaji, 2009. Effect of Fermentation and Malting on the Viscosity of Maize-Soyabean Weaning Blends. Pakistan Journal of Nutrition, 8: 1671-1675.
DOI: 10.3923/pjn.2009.1671.1675
URL: https://scialert.net/abstract/?doi=pjn.2009.1671.1675
DOI: 10.3923/pjn.2009.1671.1675
URL: https://scialert.net/abstract/?doi=pjn.2009.1671.1675