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African fermented foods

  • Odunfa S
  • Oyewole O
Springer US, (1998), 713-752
DOI: 10.1007/978-1-4613-0309-1_23
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Abstract

Fermented foods constitute a significant component of African diets. Many fermented foods are known, some serve as main course meals, others as beverages while others are highly prized food condiments. Those which serve as main meals and beverages are usually...

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Odunfa, S. A., & Oyewole, O. B. (1998). African fermented foods. In Microbiology of Fermented Foods (pp. 713–752). Springer US. https://doi.org/10.1007/978-1-4613-0309-1_23

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