Wuni, A.; Alemawor, F.; Mills-Robertson, F.C.; Boateng, E.F.; Owusu-Kwarteng, J.
Impact of Traditional Food Processing Techniques on Mineral Bioaccessibility in Ghanaian Fermented Millet-Based Koko and Zoomkoom. Foods 2025, 14, 2126.
https://doi.org/10.3390/foods14122126
AMA Style
Wuni A, Alemawor F, Mills-Robertson FC, Boateng EF, Owusu-Kwarteng J.
Impact of Traditional Food Processing Techniques on Mineral Bioaccessibility in Ghanaian Fermented Millet-Based Koko and Zoomkoom. Foods. 2025; 14(12):2126.
https://doi.org/10.3390/foods14122126
Chicago/Turabian Style
Wuni, Alhassan, Francis Alemawor, Felix Charles Mills-Robertson, Evans Frimpong Boateng, and James Owusu-Kwarteng.
2025. "Impact of Traditional Food Processing Techniques on Mineral Bioaccessibility in Ghanaian Fermented Millet-Based Koko and Zoomkoom" Foods 14, no. 12: 2126.
https://doi.org/10.3390/foods14122126
APA Style
Wuni, A., Alemawor, F., Mills-Robertson, F. C., Boateng, E. F., & Owusu-Kwarteng, J.
(2025). Impact of Traditional Food Processing Techniques on Mineral Bioaccessibility in Ghanaian Fermented Millet-Based Koko and Zoomkoom. Foods, 14(12), 2126.
https://doi.org/10.3390/foods14122126