Article · Journal · 1998

Fermentation of yam: microbiology and sensory evaluation of cooked fermented yam tissues

Plant Foods for Human Nutrition

Citations: 10from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 19th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors