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Presentation
Lactic acid fermentation and its influence on the quality characteristics of cowpea-fortified weaning foods.
Book of Abstracts Number T3P-4. Abstract Published at the Conference on Food Safety Under Extreme Conditions (2004)
  • Emmanuel Ohene Afoakwa
  • Samuel Sefa-Dedeh, University of Ghana
  • Emmanuel Kwasi Asare, University of Ghana
  • Esther Sakyi-Dawson, University of Ghana
Keywords
  • Lactic acid,
  • Fermentation,
  • Cowpea,
  • Maize,
  • Fortification,
  • weaning foods
Publication Date
September, 2004
Citation Information
Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Emmanuel Kwasi Asare and Esther Sakyi-Dawson. "Lactic acid fermentation and its influence on the quality characteristics of cowpea-fortified weaning foods." Book of Abstracts Number T3P-4. Abstract Published at the Conference on Food Safety Under Extreme Conditions (2004)
Available at: http://works.bepress.com/emmanueloheneafoakwa/57/