Categories
- Indexing & Abstracting
- Editorial Board
- Submit Manuscript
- Instruction to Author
- Current Issue
- Past Issues
- Special Issue
- Call for papers October 2019
- Ethics and Malpractice
- Conflict of Interest Statement
- Statement of Informed Consent
- Final Proof Correction and Submission
- Publication Ethics
- Peer review process
- Cover image - August 2019
- Index Copernicus ICV 2017
- Quick Response - Contact Us
CALL FOR PAPERS
Author Information
CERTIFICATE
IMPACT FACTOR 2018
Subject Area
- Life Sciences / Biology
- Architecture / Building Management
- Asian Studies
- Business & Management
- Chemistry
- Computer Science
- Economics & Finance
- Engineering / Acoustics
- Environmental Science
- Agricultural Sciences
- Pharmaceutical Sciences
- General Sciences
- Materials Science
- Mathematics
- Medicine
- Nanotechnology & Nanoscience
- Nonlinear Science
- Chaos & Dynamical Systems
- Physics
- Social Sciences & Humanities
Why Us? >>
- Open Access
- Peer Reviewed
- Rapid Publication
- Life time hosting
- Free promotion service
- Free indexing service
- More citations
- Search engine friendly
Plagiarism Detection
IJCR is following an instant policy on rejection those received papers with plagiarism rate of more than 20%. So, All of authors and contributors must check their papers before submission to making assurance of following our anti-plagiarism policies.
Process of production and valorization of sumbala an african mustard: A review
Subject Area:
Life Sciences
Abstract:
The sumbala or African mustard, produced by traditional methods of fermentation of some protein and/or oleaginous seeds, is a food condiment used in West Africa. The variability of its organoleptic characteristics led to diversity of product and makes its more complex for characterization. Several studies have provided information on the process of this condiment production, it’s an important source of nutritional values as well as its nature and microflora properties. Organoleptic characteristics of this condiment were also reported. Through this study, current knowledge about the product and the process of production as well as technology and responsible bacteria involved in this type of fermentation have been discussed.
PDF file:
Announcement
IJMCE RECOMMENDATION
ONLINE PAYPAL PAYMENT
CURRENT ISSUE
NEWS
CHIEF EDITOR
Rosane Cavalcante Fragoso, Brasil
ASSOCIATE CHIEF EDITOR
Jean-Marc SABATIER
Chief Scientific Officer and Head of a Research Group
France
Monthly archive
- September 2019
- August 2019
- July 2019
- June 2019
- May 2019
- April 2019
- March 2019
- February 2019
- January 2019
- December 2018
- November 2018
- October 2018
- September 2018
- August 2018
- July 2018
- June 2018
- May 2018
- April 2018
- March 2018
- February 2018
- January 2018
- December 2017
- November 2017
- October 2017
- September 2017
- August 2017
- July 2017
- June 2017
- May 2017
- April 2017
- 1 of 4
- ››
Advantages of IJCR
- Rapid Publishing
- Professional publishing practices
- Indexing in leading database
- High level of citation
- High Qualitiy reader base
- High level author suport
Copyright @ 2010 International Journal Of Current Research. All rights reserved
