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Article · Journal · 1996

Lactic acid fermentation of cassava dough into agbelima

Wisdom Amoa-Awua, Francis E. Appoh, Mogens Jakobsen

International Journal of Food Microbiology

Closed access
World top 10%
International · 2 countries

Go to the publisher 10.1016/0168-1605(96)00967-1

Citations: 130from other works
Field-weighted impact: 3.261.00 is the world average for its field and year
Among its field: Top 10%by citations, against works of its field and year
Authors: 3from 3 institutions

Authors

3 authors across 3 institutions in 2 countries

Wisdom Amoa-AwuaFirst authorCorresponding
as printed: Wisdom Kofi A. Amoa-Awua
Francis E. Appoh
- Council for Scientific and Industrial Research (GH)
Mogens JakobsenSenior author

Funded by

Danish International Development Agency

Countries on it

Ghana
South Africa

Fields

A work can sit in several, each with a score

Cassava research and cyanideTopic

Lactic acid fermentation of cassava dough into agbelima · Peerford