about
Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products.Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour.Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch.
P50
description
onderzoeker
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researcher ORCID ID = 0000-0003-0044-9126
@en
name
Janet Adebiyi
@ast
Janet Adebiyi
@en
Janet Adebiyi
@es
Janet Adebiyi
@nl
type
label
Janet Adebiyi
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Janet Adebiyi
@en
Janet Adebiyi
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Janet Adebiyi
@nl
prefLabel
Janet Adebiyi
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Janet Adebiyi
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Janet Adebiyi
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Janet Adebiyi
@nl
P106
P2038
Janet_Adebiyi
P31
P496
0000-0003-0044-9126