Review Papers - Industrialization of Fermented Food Processes: How Far in Nigeria? - The common Nigerian fermented foods are prepared mainly from legumes, cereals and root fibres. In the present era of globalization and industrialisation, an evaluation has been made of the extent of their commercial production. Efforts made towards identification of the microorganisms implicated and the ...
|Year of Publication:||
|Contributors:||Kuye, Ayoada; Sanni, Lateef Oladimeji|
|Type of Publication:||Article|
|Title record from database:|| OLC-SSG Economic Sciences|
|Availability:||More access options|
|More options (other):|
|Description not available.|