Usage patterns and contribution of fermented foods to the nutrient intakes of low income households in Emene, Nigeria

Author:

Onofiok N.,Nnanyelugo D. O.,Ukwondi B. E.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference23 articles.

1. Odunfa SA (1985a) African fermented foods: from art of science. Proceedings of IFS/UNU Workshop, Douala, pp 17?33.

2. Steinkraus KH (1985) Potential of African indigenous fermented foods. In: Development of indigenous fermented foods and food technology in Africa. Proceedings from the IFS/UNU Workshop, Douala, pp 35?60.

3. Odunfa SA (1985b) African fermented foods. ed by Wood BJB Elsevier Applied Science Publishers, London, 2: 155?191.

4. Odunfa SA (1983) Carbohydrate changes in fermenting locust bean duringiru preparation. (Qual Plant) Plant Foods Hum Nutr 32: 3?10.

5. Ihekoronye AJ, Ngoddy PO (1985) Integrated food science and technology for tropics. Macmillan publishers, London, pp 270?271.

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