has been cited by the following article(s):
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[1]
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Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamnè (Senegalia macrostachya seeds): Exploration of processing alternatives for a hard-to-cook but promising wild legume
Food Bioscience,
2023
DOI:10.1016/j.fbio.2023.102823
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[2]
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Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamnè (Senegalia macrostachya seeds): Exploration of processing alternatives for a hard-to-cook but promising wild legume
Food Bioscience,
2023
DOI:10.1016/j.fbio.2023.102823
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[3]
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Inventory of human-edible products from native Acacia sensu lato in Africa, America, and Asia: Spotlight on Senegalia seeds, overlooked wild legumes in the arid tropics
Food Research International,
2022
DOI:10.1016/j.foodres.2022.111596
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[4]
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Genotyping of Probiotic Lactobacilli in Nigerian Fermented Condiments for Improved Food Safety
Open Access Macedonian Journal of Medical Sciences,
2022
DOI:10.3889/oamjms.2022.8338
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[5]
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Inventory of human-edible products from native Acacia sensu lato in Africa, America, and Asia: Spotlight on Senegalia seeds, overlooked wild legumes in the arid tropics
Food Research International,
2022
DOI:10.1016/j.foodres.2022.111596
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[6]
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Inventory of human-edible products from native Acacia sensu lato in Africa, America, and Asia: Spotlight on Senegalia seeds, overlooked wild legumes in the arid tropics
Food Research International,
2022
DOI:10.1016/j.foodres.2022.111596
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