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Article · Journal · 2004

The microflora of fermented nixtamalized corn

Samuel Sefa‐Dedeh, Beatrice Cornelius, Wisdom Amoa-Awua, Esther Sakyi‐Dawson, Emmanuel Ohene Afoakwa

International Journal of Food Microbiology

Closed access

Go to the publisher 10.1016/s0168-1605(03)00114-4

Citations: 29from other works
Field-weighted impact: 0.911.00 is the world average for its field and year
Among its field: 72nd percentileby citations, against works of its field and year
Authors: 5from 1 institution

Authors

5 authors

Samuel Sefa‐DedehFirst author
- University of Ghana (GH)
as printed: Samuel Sefa-Dedeh
Beatrice Cornelius
- University of Ghana (GH)
Wisdom Amoa-Awua
- University of Ghana (GH)
Esther Sakyi‐Dawson
- University of Ghana (GH)
as printed: Esther Sakyi-Dawson
Emmanuel Ohene AfoakwaSenior authorCorresponding
- University of Ghana (GH)

Development goals

2Zero hunger

Funded by

United States Agency for International Development

Country

Ghana

Fields

A work can sit in several, each with a score

Food composition and propertiesTopic
Probiotics and Fermented FoodsTopic
Microbial Metabolites in Food BiotechnologyTopic

The microflora of fermented nixtamalized corn · Peerford