Please use this identifier to cite or link to this item:
http://ir.futminna.edu.ng:8080/jspui/handle/123456789/16843Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Chiemela, Chinma | - |
| dc.contributor.author | Simbiat, Ahmed | - |
| dc.contributor.author | Shakirah, Omotoke Azeez | - |
| dc.contributor.author | Joseph, Abu | - |
| dc.contributor.author | Julian, Anuonye | - |
| dc.contributor.author | Boniface, Ocheme | - |
| dc.date.accessioned | 2023-01-06T22:54:46Z | - |
| dc.date.available | 2023-01-06T22:54:46Z | - |
| dc.date.issued | 2018-10-27 | - |
| dc.identifier.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. | en_US |
| dc.identifier.uri | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/16843 | - |
| dc.description.abstract | xxx | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | IUFOST | en_US |
| dc.title | THE POTENTIAL OF GERMINATED AND FERMENTED PIGEON PEA FLOUR AS FOOD INGREDIENTS | en_US |
| dc.type | Presentation | en_US |
| 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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