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pro vyhledávání: '"Kehinde, Owolarafe Oseni"'
Publikováno v:
Volume: 5, Issue: 2 117-126
Eurasian Journal of Food Science and Technology
Eurasian Journal of Food Science and Technology
Locust bean is an important food condiment in Africa; it is rich in protein, carbohydrates, fat, and oil. Fermentation of the cooked bean (which is carried out traditionally) is one of the major and the last operation in the processing of the seed to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::2c924ff62d1dd73c13b3d160d990ce56
https://dergipark.org.tr/tr/pub/ejfst/issue/67811/959355
https://dergipark.org.tr/tr/pub/ejfst/issue/67811/959355
Autor:
Oluwafemi, Idowu David1 idowu.david@yahoo.com, Kehinde, Owolarafe Oseni2
Publikováno v:
Agricultural Engineering International: CIGR Journal. Jun2017, Vol. 19 Issue 1, p142-149. 8p.
Autor:
Olaniyi, Atoyebi Jelili1 (AUTHOR) jeliliatoyebi3123@gmail.com, Apinke, Bello Sururah1 (AUTHOR), Kehinde, Owolarafe Oseni2 (AUTHOR)
Publikováno v:
Agricultural Engineering International: CIGR Journal. Mar2022, Vol. 24 Issue 1, p159-174. 16p. 16 Charts, 7 Graphs.