📄 Peer-Reviewed Academic Output
Year: 2014
👁️ 47 Clicks
The effect of different fermentation techniques on the nutritional quality of the cassava product (fufu).
Abstract & Summary
The full abstract for this academic publication has not been provided in the portal record. Please consult the external publisher link or contact the author for full text reprint access.
Publication Details
| Principal Author | Assoc. Prof. olanrewaju Emmanuel Fayemi (Associate Professor) |
|---|---|
| Journal / Venue | Journal of Food Processing and Preservation |
| Publication Year | 2014 |
| Article Clicks / Reads | 47 readers clicked (View Article) |
| DOI (Digital Object Identifier) | https://doi.org/10.1111/j.1745-4549.2012.00763.x ↗ |
| Article / Publisher Link | https://doi.org/10.1111/j.1745-4549.2012.00763.x ↗ |
| Department | Public Health |
| College / Faculty | College of Allied Health Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
Emmanuel Fayemi, o. (2014). The effect of different fermentation techniques on the nutritional quality of the cassava product (fufu). Journal of Food Processing and Preservation. https://doi.org/10.1111/j.1745-4549.2012.00763.x