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Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

By Oluwafemi Ayodeji Adebo, Patrick Berka Njobeh, Janet Adeyinka Adebiyi, Sefater Gbashi, Judith Zanele Phoku and Eugenie Kayitesi

Submitted: November 14th 2016Reviewed: April 12th 2017Published: August 2nd 2017

DOI: 10.5772/intechopen.69170

Downloaded: 546

© 2017 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Oluwafemi Ayodeji Adebo, Patrick Berka Njobeh, Janet Adeyinka Adebiyi, Sefater Gbashi, Judith Zanele Phoku and Eugenie Kayitesi (August 2nd 2017). Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients, Functional Food Maria Chavarri Hueda, IntechOpen, DOI: 10.5772/intechopen.69170. Available from:

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