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African fermented dairy-based products · Peerford

Book chapter · Book chapter · 2023

African fermented dairy-based products

Adewumi T. Oyeyinka, Rhulani Makhuvele, Kazeem Koledoye Olatoye, Samson Adeoye Oyeyinka

Elsevier eBooks

Closed access
International · 3 countries

Go to the publisher 10.1016/b978-0-323-98341-9.00017-7

Citations: 3from other works
Field-weighted impact: 2.971.00 is the world average for its field and year
Among its field: 89th percentileby citations, against works of its field and year
Authors: 4from 3 institutions

Authors

4 authors across 3 institutions in 3 countries

Adewumi T. OyeyinkaFirst authorCorresponding
- University of Johannesburg (ZA)
Rhulani Makhuvele
- University of Johannesburg (ZA)
Kazeem Koledoye Olatoye
- Kwara State University (NG)
as printed: Kazeem K. Olatoye
Samson Adeoye OyeyinkaSenior author
- University of Johannesburg (ZA)

Development goals

2Zero hunger

Countries on it

United Kingdom
Nigeria
South Africa

Also on it

University of Lincolneducation · GB

Fields

A work can sit in several, each with a score

Probiotics and Fermented FoodsTopic
Digestive system and related healthTopic
Protein Hydrolysis and Bioactive PeptidesTopic