Work

Assessment of nutritional and organoleptic qualities of fermented smoked cassava (Pupuru) produced through lactic acid bacteria fermentation

Year: 2025

Type: article

Source: Ife Journal of Science

DOI: 10.4314/ijs.v27i2.12

Authors: K.F. Bamidele, O.G. Abimbola, S.M. Adeyemo

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W4414354793

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