Bioactive Molecules in Food
Springer, Cham
Chapter title |
Cereal-Based Fermented Foods of Africa as Functional Foods
|
---|---|
Chapter number | 31 |
Book title |
Bioactive Molecules in Food
|
Published by |
Springer, Cham, January 2018
|
DOI | 10.1007/978-3-319-54528-8_31-1 |
Book ISBNs |
978-3-31-954528-8
|
Authors |
Ome Kalu Achi, Naomi U Asamudo |
Country | Count | As % |
---|---|---|
Unknown | 40 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 6 | 15% |
Student > Bachelor | 3 | 8% |
Researcher | 3 | 8% |
Student > Postgraduate | 3 | 8% |
Student > Ph. D. Student | 3 | 8% |
Other | 6 | 15% |
Unknown | 16 | 40% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 11 | 28% |
Biochemistry, Genetics and Molecular Biology | 3 | 8% |
Immunology and Microbiology | 2 | 5% |
Engineering | 2 | 5% |
Nursing and Health Professions | 1 | 3% |
Other | 4 | 10% |
Unknown | 17 | 43% |