Effects of Fermentation on the Proximate Composition of Irish (<i>Solanum tuberosum</i>) and Sweet Potato (<i>Ipomoea batatas</i>) Peels

Advances in Microbiology

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ISSN Online: 2165-3410
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"Effects of Fermentation on the Proximate Composition of Irish (Solanum tuberosum) and Sweet Potato (Ipomoea batatas) Peels"
written by Deke Victoria Adegunloye, Tolulope Christianah Oparinde,
published by Advances in Microbiology, Vol.7 No.7, 2017

has been cited by the following article(s):

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[8]	Efecto de niveles diferentes de tocosh de papa (Solanum tuberosum L.) en la dieta sobre el rendimiento productivo en pollos de engorde Llamkasun, 2021 DOI:10.47797/llamkasun.v2i4.71

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[10]	Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing Food Chemistry, 2019 DOI:10.1016/j.foodchem.2019.03.100

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