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Browsing Research Articles (Consumer and Food Sciences) by Subject "Acidification"

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Enhancing the phenolic profile and antioxidant potency of finger millet gruels through lactic acid fermentation and incorporation

Lubaale, John; Duodu, Kwaku Gyebi (Wiley, 2024-06)

This study evaluated the effects of souring (fermenting using Lactobacillus plantarum and back-slopped inoculum and lactic acid acidification) and cooking of finger millet on phenolic content, radical scavenging properties, ...

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