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pro vyhledávání: '"Martha Shirley Epiphaneia Williams-Ngegba"'
Autor:
Martha Shirley Epiphaneia Williams-Ngegba, Oluseye Olusegun Onabanjo, Nyahabeh Mariama Anthony, Emmanuel Oladeji Alamu, Busie Maziya-Dixon, Emmanuel Babatunde Oguntona
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionThe biofortification of staple foods such as cassava is one of the technological breakthroughs in the nutritional improvement of foods. Fufu is one of the fermented cassava products produced and consumed in major West African countries, i
Externí odkaz:
https://doaj.org/article/48fe489eb97e4c418c6d0425e60180a4
