Citations in impact factor journals
Three Traditional Fermented Baobab Foods from Benin, <i>Mutchayan, Dikouanyouri</i>, and <i>Tayohounta</i>: Preparation, Properties, and Consumption Ecology of Food and Nutrition Vol. 49, Issue 4, 279, 2010 |
Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments Critical Reviews in Food Science and Nutrition |
How to cite this article
Y.A. Jeff-Agboola , 2007. Microorganisms Associated with Natural Fermentation of African Yam Bean (Sphenostylis sternocarpa Harms) Seeds for the Production of Otiru. Research Journal of Microbiology, 2: 816-823.
URL: https://scialert.net/abstract/?doi=jm.2007.816.823
URL: https://scialert.net/abstract/?doi=jm.2007.816.823