HIGHLIGHTS
- who: Masala Mudau et al. from the Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture University of Venda, Thohoyandou, South Africa have published the article: Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
- what: The aim of this study was to investigate the impact of spontaneous fermentation (SF) on mineral content and microstructural properties of light- and dark-brown FM Spontaneous fermentation exhibited a significant increase in the macro-minerals and micro-minerals . . .
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