Open AccessChemical composition of 'Akara' (fried groundbean paste) developed from fermented and germinated groundbean (<i>Kerstingiella georcarpa</i>) and maize (<i>Zea mays</i>) blends
Author(s) -
N. J. Chikwendu
Publication year - 2007
Language(s) - English
Resource type - Journals
ISSN - 1119-7455
DOI - 10.4314/as.v6i1.1556
Subject(s) - germination , food science , chemistry , fermentation , horticulture , biology