Author:
Dirisu J. O.,Oyedepo S. O.,Fayomi O. S. I.
Reference51 articles.
1. Ahaotu, I., Anyogu, A., Njoku, O. H., Odu, N. N., Sutherland, J. P., & Ouoba, L. I. I. (2013). Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba. International journal of food microbiology, 162(1), 95–104.
2. Achinewhu, S. C. (1982). Composition and food potential of African oil bean (Pentaclethra macrophylla) and velvet bean (Mucuna uriens). Journal of food science, 47(5), 1736–1737.
3. Achinewhu, S. C. (1986). The effect of fermentation on carbohydrate and fatty acid composition of African oil bean seed (Pentaclethra macrophylla). Food chemistry, 19(2), 105–116.
4. Ishiwu, C. N., Obiegbuna, J. E., & Aniagolu, N. M. (2013). Evaluation of chemical properties of mistletoe leaves from three different trees (avocado, African Oil Bean and Kola). Nigerian Food Journal, 31(2), 1–7.
5. Asoegwu, S. N., Ohanyere, S. O., Kanu, O. P., & Iwueke, C. N. (2006). Physical properties of African oil bean seed (Pentaclethra macrophylla). Agricultural Engineering International: CIGR Journal.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献