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African fermented root and tuber-based products · Peerford

Book chapter · Book chapter · 2023

African fermented root and tuber-based products

Olaide Akinwunmi Akintayo, Olayemi Eyituoyo Dudu, W. Awoyale, Abe Shegro Gerrano, Tunji V. Odunlade, Patrick Berka Njobeh and 1 more

Elsevier eBooks

Open access · Green
World top 10%
International · 4 countries

Read it 10.1016/b978-0-323-98341-9.00013-x

Citations: 5from other works
Field-weighted impact: 3.861.00 is the world average for its field and year
Among its field: Top 10%by citations, against works of its field and year
Authors: 7from 8 institutions

Authors

7 authors across 8 institutions in 4 countries

Olaide Akinwunmi AkintayoFirst author
- University of Ilorin (NG)
Olayemi Eyituoyo Dudu
- Bells University of Technology (NG)
W. Awoyale
- Kwara State University (NG)
as printed: Wasiu Awoyale
Abe Shegro Gerrano
- Agricultural Research Council of South Africa (ZA)
Tunji V. Odunlade
- Osun State Polytechnic, Iree (NG)
as printed: Tunji Victor Odunlade

Patrick Berka Njobeh

University of Johannesburg (ZA)

Samson Adeoye OyeyinkaSenior authorCorresponding

University of Johannesburg (ZA)

Development goals

2Zero hunger

Countries on it

Australia
United Kingdom
Nigeria
South Africa

Also on it

The University of Adelaideeducation · AU
University of Lincolneducation · GB

Fields

A work can sit in several, each with a score

Microbial Metabolites in Food BiotechnologyTopic
Phytase and its ApplicationsTopic
Food composition and propertiesTopic