Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso
Keywords: تخمیر اسید لاکتیک; Lactic acid fermentation; Pearl millet; Complementary food; Phytate; α-Galactoside; Amylolytic lactic acid bacteria