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African cereal-based fermented products · Peerford

Book chapter · Book chapter · 2023

African cereal-based fermented products

Edwin Hlangwani, Patrick Berka Njobeh, Chiemela Enyinnaya Chinma, Ajibola Bamikole Oyedeji, B.M. Fasogbon, Samson Adeoye Oyeyinka and 6 more

Elsevier eBooks

Closed access
World top 10%
International · 3 countries

Go to the publisher 10.1016/b978-0-323-98341-9.00031-1

Citations: 5from other works
Field-weighted impact: 3.081.00 is the world average for its field and year
Among its field: Top 10%by citations, against works of its field and year
Authors: 12from 5 institutions

Authors

12 authors across 5 institutions in 3 countries

Edwin HlangwaniFirst author
- University of Johannesburg (ZA)
Patrick Berka Njobeh
- University of Johannesburg (ZA)
Chiemela Enyinnaya Chinma
- University of Johannesburg (ZA)
- Federal University of Technology Minna (NG)
Ajibola Bamikole Oyedeji
- University of Johannesburg (ZA)
B.M. Fasogbon
- University of Johannesburg (ZA)
as printed: Beatrice Mofoluwaso Fasogbon

Samson Adeoye Oyeyinka

University of Johannesburg (ZA)

Sunday Samuel Sobowale

Mountain Top University (NG)

Olayemi Eyituoyo Dudu

Bells University of Technology (NG)

University of Johannesburg (ZA)

as printed: Tumisi Beiri Jeremiah Molelekoa

University of Johannesburg (ZA)

Jonathan D Wilkin

as printed: Jonathan D. Wilkin

Oluwafemi Ayodeji AdeboSenior authorCorresponding

University of Johannesburg (ZA)

Development goals

2Zero hunger

Countries on it

United Kingdom
Nigeria
South Africa

Also on it

Abertay Universityeducation · GB

Fields

A work can sit in several, each with a score

Phytase and its ApplicationsTopic
Proteins in Food SystemsTopic
Probiotics and Fermented FoodsTopic