The Effect of Soaking with Wooden Ash and Malting upon Some Nutritional Properties of Sorghum Flour Used for Impeke, a Traditional Burundian Malt- Based Sorghum Beverage

Irakoze Pierre Claver, ZHOU Hui-ming, ZHANG Hai-hua, ZHU Ke-xue, LI Qin , Murekatete Nicole

Journal of Integrative Agriculture. 2011, 10(11): 1801-1811

Journal of Integrative Agriculture ›› 2011, Vol. 10 ›› Issue (11) : 1801-1811. DOI: 10.1016/S1671-2927(11)60180-6
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The Effect of Soaking with Wooden Ash and Malting upon Some Nutritional Properties of Sorghum Flour Used for Impeke, a Traditional Burundian Malt- Based Sorghum Beverage

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The Effect of Soaking with Wooden Ash and Malting upon Some Nutritional Properties of Sorghum Flour Used for Impeke, a Traditional Burundian Malt- Based Sorghum Beverage

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{{article.zuoZheCn_L}}. {{article.title_cn}}. {{journal.qiKanMingCheng_CN}}. 2011, 10(11): 1801-1811 https://doi.org/10.1016/S1671-2927(11)60180-6
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2011, 10(11): 1801-1811 https://doi.org/10.1016/S1671-2927(11)60180-6

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