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Article · Journal · 2012

Studies on Akamu, a traditional fermented maize food

Ogbonnaya Nwokoro, Chukwu Bernice Chidinma

Americanae (AECID Library)

Open access · Green

Read it 10.4067/s0717-75182012000400011

Citations: 30from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 8th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

Ogbonnaya NwokoroFirst author
- University of Nigeria (NG)
Chukwu Bernice ChidinmaSenior author
- University of Nigeria (NG)

Development goals

2Zero hunger

Country

Nigeria

Fields

A work can sit in several, each with a score

Microbial Metabolites in Food BiotechnologyTopic
Seed and Plant BiochemistryTopic
Probiotics and Fermented FoodsTopic

Studies on Akamu, a traditional fermented maize food · Peerford