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Sub-Saharan african maize-based foods: processing practices, challenges and opportunities


Type:
Article
Title:
Sub-Saharan african maize-based foods: processing practices, challenges and opportunities
Author:
Ekpa, O.;
Palacios Rojas, N.;
ORCID iD icon
Palacios Rojas, N.
ORCID iD iconhttps://orcid.org/0000-0002-3072-4611
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Kruseman, G.;
ORCID iD icon
Kruseman, G.
ORCID iD iconhttps://orcid.org/0000-0002-3392-4176
ScopusScopus ID
researcheridResearcher ID
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Fogliano, V.;
Fogliano, V.
ORCID iD iconhttps://orcid.org/0000-0001-8786-9355
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Linnemann, A.
Linnemann, A.
ORCID iD iconhttps://orcid.org/0000-0003-3201-3343
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Year:
2019
URI:
https://hdl.handle.net/10883/20134
Copyright:
CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.
Journal:
Food Reviews International
Journal volume:
35
Journal issue:
7
Pages:
609-639
DOI:
10.1080/87559129.2019.1588290
Place of Publication:
New York (USA)
Publisher:
Taylor & Francis
Citation:
Sub-Saharan african maize-based foods: processing practices, challenges and opportunities. 2019. Ekpa, O.; Palacios Rojas, N.; Kruseman, G.; Fogliano, V.; Linnemann, A. 35 (7) DOI: 10.1080/87559129.2019.1588290 Taylor & Francis.

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  • Maize
  • Socioeconomics

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