Citation to this article as recorded by
Kanka, S.S. and K. Abdullahi, 2020. Effect of fermentation substrate thickness on physical, chemical and microbial qualities of fermented African locust bean seeds (daddawa). Singapore J. Sci. Res., 10: 357-362. CrossRefDirect Link |
Citation to this article as recorded by
Phenomenological Model Development of Percentage Protein Present in Fermented African Locust Beans Seed Journal of Physics: Conference Series Vol. 1378, Issue 3, 032068, 2019 |
Microbiological, Physicochemical and Enzymatic Changes in
Fermented African Locust Bean (<i>Parkia biglobosa</i>) Seeds Using
<i>Bacillus subtilis</i> and Additives Sustainable Food Production |
Effect of Fermentation Substrate Thickness on Physical, Chemical and Microbial Qualities of Fermented African Locust Bean Seeds (Daddawa) Singapore Journal of Scientific Research Vol. 10, Issue 4, 357, 2020 |
How to cite this article
I.T. Ademola, R.A. Baiyewu, E.A. Adekunle, M.B. Omidiran and F.G. Adebawo, 2011. An Assessment into Physical and Proximate Analysis of Processed Locust Bean (Parkia biglobosa) Preserved with Common Salt. Pakistan Journal of Nutrition, 10: 405-408.
DOI: 10.3923/pjn.2011.405.408
URL: https://scialert.net/abstract/?doi=pjn.2011.405.408
DOI: 10.3923/pjn.2011.405.408
URL: https://scialert.net/abstract/?doi=pjn.2011.405.408