Article · Journal · 2010

Influence of starter culture of lactic acid bacteria on the shelf life of agidi, an indigenous fermented cereal product

AFRICAN JOURNAL OF BIOTECHNOLOGY

Citations: 19from other works
Field-weighted impact: 1.801.00 is the world average for its field and year
Among its field: 86th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

KELECHI DIKEFirst authorCorresponding
- University of Ibadan (NG)
as printed: S Dike K
Abiodun I. SanniSenior author
- University of Ibadan (NG)
as printed: I Sanni A