Author:
Adebiyi Janet Adeyinka,Kayitesi Eugenie,Adebo Oluwafemi Ayodeji,Changwa Rumbidzai,Njobeh Patrick Berka
Funder
University of Johannesburg
Department of Science and Technology
DST
National Research Foundation
NRF
The European Union-NRF/LEAP-AGRI
Subject
Food Science,Biotechnology
Reference84 articles.
1. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value added products;Adebiyi;Critical Reviews in Food Science and Nutrition,2018
2. Reduction of mycotoxins during fermentation of whole grain sorghum to whole grain ting (a Southern African food);Adebo;Toxins,2019
3. Fermented pulse-based foods as sources of functional foods in developing countries;Adebo,2017
4. Advances in fermentation technology for novel food products;Adebo,2018
5. Review on microbial degradation of aflatoxins;Adebo;Critical Reviews in Food Science and Nutrition,2017
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