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pro vyhledávání: '"Jared Omondi Jobor"'
Autor:
George Ooko Abong, Joshua Ombaka Owade, Michael W. Okoth, Agnes W. Mwang’ombe, Jared Omondi Jobor
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 3, Pp 1651-1664 (2021)
Food Science & Nutrition, Vol 9, Iss 3, Pp 1651-1664 (2021)
In as much as spontaneous fermentation of cowpea leaves enhances product diversification, the process is rather slow with poor product quality. Limited work has been undertaken to provide input toward standardization of the process and enhancing of p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3b91e9faf162876081d0bcf10ae267f
http://europepmc.org/articles/PMC7958546
http://europepmc.org/articles/PMC7958546
