Sub-Saharan african maize-based foods: processing practices, challenges and opportunities
Type:
Title:
Sub-Saharan african maize-based foods: processing practices, challenges and opportunities
Author:
Ekpa, O.;
Palacios Rojas, N.;
Kruseman, G.;
https://orcid.org/0000-0002-3392-4176
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Fogliano, V.;
Linnemann, A.
Palacios Rojas, N.;
Kruseman, G.;
Kruseman, G.
https://orcid.org/0000-0002-3392-4176
Scopus ID
Researcher ID
Items in this Repository
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Fogliano, V.;
Linnemann, A.
Year:
2019
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
Place of Publication:
New York (USA)
Publisher:
Taylor & Francis
