Improvement of the traditional processing and fermentation of African oil bean (Pentaclethra macrophylla Bentham) into a food snack--'ugba'.

Isu NR, Ofuya CO

DOI: 10.1016/s0168-1605(00)00318-4
Published: 2000 Sep 10
Container: International journal of food microbiology
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/s0168-1605-00-00318-4,
  title = {Improvement of the traditional processing and fermentation of African oil bean (Pentaclethra macrophylla Bentham) into a food snack--'ugba'.},
  author = {Isu NR and Ofuya CO},
  year = {2000},
  journal = {International journal of food microbiology},
  doi = {10.1016/s0168-1605(00)00318-4},
  url = {https://doi.org/10.1016/s0168-1605(00)00318-4}
}

RIS

TY  - JOUR
TI  - Improvement of the traditional processing and fermentation of African oil bean (Pentaclethra macrophylla Bentham) into a food snack--'ugba'.
AU  - Isu NR
AU  - Ofuya CO
PY  - 2000
JO  - International journal of food microbiology
DO  - 10.1016/s0168-1605(00)00318-4
UR  - https://doi.org/10.1016/s0168-1605(00)00318-4
ER  -

APA

NR, I., & CO, O. (2000). Improvement of the traditional processing and fermentation of African oil bean (Pentaclethra macrophylla Bentham) into a food snack--'ugba'.. International journal of food microbiology. https://doi.org/10.1016/s0168-1605(00)00318-4

Source records

pubmed · retrieved 2026-09-26T07:42:01.231Z