Please use this identifier to cite or link to this item:
http://ir.futminna.edu.ng:8080/jspui/handle/123456789/16843| Title: | THE POTENTIAL OF GERMINATED AND FERMENTED PIGEON PEA FLOUR AS FOOD INGREDIENTS |
| Authors: | Chiemela, Chinma Simbiat, Ahmed Shakirah, Omotoke Azeez Joseph, Abu Julian, Anuonye Boniface, Ocheme |
| Issue Date: | 27-Oct-2018 |
| Publisher: | IUFOST |
| Citation: | Chiemela Chinma, Simbiat Ahmed, Shakirah Ahmed, Joseph Abu, Julian Anuonye, Boniface Ocheme (2018). The potential of germinated and fermented pigeon pea flour as food ingredients. In ‘25 Billion Meals A Day By 2025 with Healthy, Nutritious, Safe and Diverse FOODS” Proceedings of the 19th World Congress of International Food Science and Technology, 23rd-27th of October, 2018; CIDCO Exhibition centre, Navi Mumbai, India. |
| Abstract: | xxx |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/16843 |
| Appears in Collections: | Food Science & Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IUFOST 2018.pdf | 110.73 kB | Adobe PDF | View/Open |
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