The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa

Food Reviews International

Volumn 30, Issue 4, 2014, Pages 317-337

  Galati, Antonino ^a   Oguntoyinbo, Folarin Anthony ^b   Moschetti, Giancarlo ^a   Crescimanno, Maria ^a   Settanni, Luca ^a  

^a UNIVERSITY OF PALERMO   (Italy)

^b UNIVERSITY OF LAGOS   (Nigeria)

Author keywords

Africa; Cereal market; Fermentation; Safety; Traditional foods

Indexed keywords

ACCIDENT PREVENTION; COMMERCE; FERMENTATION; FOOD SAFETY; FOOD SUPPLY; MICROORGANISMS; PROCESS CONTROL;

AFRICA; FERMENTATION PROCESS; FERMENTATION TECHNOLOGIES; GOOD MANUFACTURING PRACTICES; PATHOGENIC MICROORGANISMS; TECHNOLOGICAL PARAMETERS; TRADITIONAL FOOD; TRANSFORMATION PROCESS;

CEREAL PRODUCTS;

EID: 84906533258     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2014.929143     Document Type: Article

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