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1.
Legume-based fermented foods / editors, N.R. Reddy, Merle D. Pierson, D.K. Salunkhe.print resources

by Reddy, N. R | Pierson, M. D | Salunkhe, D. K.

Material type: book Book; Format: regular print ; Literary form: Not fiction ; Audience: General; Publisher: Boca Raton, Fla. : CRC Press, c1986Availability: Items available for loan: IBB Library-Gidan Kwano [Call number: TX558.L4.L43 1986] (1).

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2.
Legume-based fermented foods / editors, N.R. Reddy, Merle D. Pierson, D.K. Salunkhe.

by Reddy, N. R | Pierson, Merle D | Salunkhe, D. K.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Boca Raton, Fla. : CRC Press, 1986Availability: Items available for loan: IBB Library-Gidan Kwano [Call number: TX558.L4L44 1986] (1).

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3.
Applications of biotechnology to traditional fermented foods : report of an ad hoc panel of the Board on Science and Technology for International Development / Office of International Affairs, National Research Council.

by National Research Council (U.S.). Panel on the Applications of Biotechnology to Traditional Fermented Foods.

Material type: book Book; Format: regular print ; Literary form: Not fiction Publisher: Washington, D.C. : National Academy Press, 1992Availability: Items available for loan: IBB Library-Gidan Kwano [Call number: TP371.44.A67 1992] (1).

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4.
Bioactive compounds in fermented foods : health aspects / by Amit Kumar Rai And Anu Appaiaiah K.APrint.

by Rai, Amit Kumar | Appaiah, Anu.

Edition: First edition.Material type: book Book; Format: print regular print ; Literary form: Not fiction Publisher: Boca Raton : CRC Press, Taylor & Francis Group, c2022Availability: Items available for loan: IBB Library-Gidan Kwano [Call number: TP371.44.B56] (5).

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