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Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe
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Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals
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Traditional fermentation and cooking of finger millet : implications on mineral binders and subsequent bioaccessibility
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Enzymatic degradation of mineral binders in cereals : impact on iron and zinc bioaccessibility
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Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe
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Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African cereal porridges and gruels?
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Effect of fermentation and cooking on soluble and bound phenolic profiles of finger millet sour porridge