Article · Journal · 2022

Fermentation and diet diversity: Biochemical and functional properties of fermented mango (Mangifera Indica L) pulp flour

European Food Science and Engineering

Citations: 3from other works
Field-weighted impact: 0.611.00 is the world average for its field and year
Among its field: 75th percentileby citations, against works of its field and year
Authors: 3from 3 institutions

Authors

3 authors across 3 institutions in 2 countries

Jasper Okoro Godwin ElechiFirst author
as printed: Jasper Okoro Godwin ELECHI
Ikechukwu U. Nwiyi
- Nnamdi Azikiwe University (NG)
as printed: Ikechukwu U. NWİYİ
Emmanuel John ObohSenior author
- Auchi Polytechnic (NG)
as printed: Emmanuel J. OBOH