Article · Journal · 2004

Effect of bacteriocinogenic Lactobacillus spp. on the shelf life of fufu, a traditional fermented cassava product

World Journal of Microbiology and Biotechnology

Citations: 38from other works
Field-weighted impact: 1.761.00 is the world average for its field and year
Among its field: 85th percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors

Samuel Temitope OgunbanwoFirst authorCorresponding
- University of Ibadan (NG)
as printed: S.T. Ogunbanwo
Abiodun I. Sanni
- University of Ibadan (NG)
as printed: A.I. Sanni
Abiodun Anthony OniludeSenior author
- University of Ibadan (NG)
as printed: A.A. Onilude