Article · Journal · 2022

Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava ( Manihot esculenta crantz ) starch hydrolysate with free and encapsulated Lacticaseibacillus rhamnosus GG

Food Science and Technology International

Citations: 2from other works
Field-weighted impact: 0.361.00 is the world average for its field and year
Among its field: 69th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

Modupeola A. OguntoyeFirst authorCorresponding
- University of Ibadan (NG)
as printed: Modupeola A Oguntoye
Olufunke O. EzekielSenior author
- University of Ibadan (NG)
as printed: Olufunke O Ezekiel