African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Consumer acceptability of modified and traditionally produced amala from fermented orange-fleshed sweet potato

Abbas Bazata Yusuf
  • Abbas Bazata Yusuf
  • Federal University, Birnin Kebbi, P, M. B. 1157, Birnin Kebbi, Kebbi State, Nigeria.
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Richard Fuchs
  • Richard Fuchs
  • Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime.Kent ME4 4TB, UK.
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Linda Nicolaides
  • Linda Nicolaides
  • Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime.Kent ME4 4TB, UK.
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  •  Received: 12 January 2017
  •  Accepted: 17 February 2017
  •  Published: 31 July 2017

How to cite this article

APA /
Yusuf, A. B., Fuchs, R., & Nicolaides, L. (2017). Consumer acceptability of modified and traditionally produced amala from fermented orange-fleshed sweet potato. African Journal of Food Science, 11(7), 183-188.
Chicago /
Abbas Bazata Yusuf, Richard Fuchs and Linda Nicolaides. "Consumer acceptability of modified and traditionally produced amala from fermented orange-fleshed sweet potato." African Journal of Food Science 11, no. 7 (2017): 183-188.
MLA /
Abbas Bazata Yusuf, Richard Fuchs and Linda Nicolaides. "Consumer acceptability of modified and traditionally produced amala from fermented orange-fleshed sweet potato." African Journal of Food Science 11.7 (2017): 183-188.
DOI /
https://doi.org/10.5897/AJFS2017.1564
URL /
https://academicjournals.org/journal/AJFS/article-abstract/984BD7864771

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This article is published under the terms of the Creative Commons Attribution License 4.0

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