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Book chapter · 2022

Fermented African Cereal Products

Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng, Joseph Ahima

Closed access

Go to the publisher 10.1007/978-3-030-82902-5_30

Citations: 3from other works
Field-weighted impact: 0.621.00 is the world average for its field and year
Among its field: 57th percentileby citations, against works of its field and year
Authors: 6from 3 institutions

Authors

6 authors across 3 institutions in 1 country

Maurice Tibiru ApaliyaFirst authorCorresponding
- Cape Coast Technical University (GH)
Richard Osae
- Cape Coast Technical University (GH)
Emmanuel Kwaw
- Cape Coast Technical University (GH)
Gustav Komla Mahunu
- University for Development Studies (GH)
Mildred Osei-Kwarteng
- University for Development Studies (GH)
Joseph AhimaSenior author
- Koforidua Technical University (GH)
as printed: Joseph Kwabena Ahima

Development goals

2Zero hunger

Country

Ghana

Fields

A work can sit in several, each with a score

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

Fermented African Cereal Products · Peerford