Elaboration of amylases during malting has been taken advantage of in the development of weaning food formulations for babies, wherein a low hot paste viscosity and a high calorie density is desired. One formulation consists of malted ragi and green gram with supplemental vitamins and minerals. ... particularly in fungal fermentation used to make aquot;tempehaquot; and aquot;nattoaquot; (Van Veen and Steinkraus 1970).
|Title||:||Interfaces between agriculture, nutrition, and food science|
|Author||:||United Nations University|