Kawal (food) (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Kawal (food)" in English language version.

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3doi.org

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2worldcat.org

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2semanticscholar.org

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1nih.gov

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1ajol.info

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1jstor.org

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1harvard.edu

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1tridhascholars.org

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1sudanow-magazine.net

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1books.google.com

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ajol.info

Mbaiguinam, M.; Mahmout, Y.; Tarkodjiel, M.; Delobel, B.; Bessiere, J.-M. (2005). "Constituents of Kawal, fermented Cassia obtusifolia leaves, a traditional food from Chad". African Journal of Biotechnology. 4 (10). doi:10.4314/ajb.v4i10.71328 (inactive 1 November 2024). ISSN 1684-5315.{{cite journal}}: CS1 maint: DOI inactive as of November 2024 (link)

books.google.com

Steinkraus, Keith (2018-05-04). Handbook of Indigenous Fermented Foods, Revised and Expanded. CRC Press. ISBN 978-1-351-44251-0.

doi.org

Mbaiguinam, M.; Mahmout, Y.; Tarkodjiel, M.; Delobel, B.; Bessiere, J.-M. (2005). "Constituents of Kawal, fermented Cassia obtusifolia leaves, a traditional food from Chad". African Journal of Biotechnology. 4 (10). doi:10.4314/ajb.v4i10.71328 (inactive 1 November 2024). ISSN 1684-5315.{{cite journal}}: CS1 maint: DOI inactive as of November 2024 (link)
Dirar, Hamid A. (1984). "Kawal, Meat Substitute from Fermented Cassia obtusifolia Leaves". Economic Botany. 38 (3): 342–349. Bibcode:1984EcBot..38..342D. doi:10.1007/BF02859013. ISSN 0013-0001. JSTOR 4254649. S2CID 32446384.
Lawane, Abakar Idriss; Tidjani, Abdelsalam; Parkouda, Charles; François, Tapsoba; Hissein, Abdoullahi; Aly, Savadogo (2020-12-31). "Amino Acid Profiling of the Leaves of Senna Obtusifolia and Biochemical Changes during Fermentation for Production of Kawal, a Traditional Food Condiment" (PDF). Food Processing & Nutritional Science. 1 (2): 145–153. doi:10.46619/Fpns.2020.1-1013. S2CID 234467515.

harvard.edu

ui.adsabs.harvard.edu

Dirar, Hamid A. (1984). "Kawal, Meat Substitute from Fermented Cassia obtusifolia Leaves". Economic Botany. 38 (3): 342–349. Bibcode:1984EcBot..38..342D. doi:10.1007/BF02859013. ISSN 0013-0001. JSTOR 4254649. S2CID 32446384.

jstor.org

Dirar, Hamid A. (1984). "Kawal, Meat Substitute from Fermented Cassia obtusifolia Leaves". Economic Botany. 38 (3): 342–349. Bibcode:1984EcBot..38..342D. doi:10.1007/BF02859013. ISSN 0013-0001. JSTOR 4254649. S2CID 32446384.

nih.gov

ncbi.nlm.nih.gov

Foods, National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented (1992), "Leaf and Seed Fermentations of Western Sudan", Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development, National Academies Press (US), retrieved 2023-07-26

semanticscholar.org

api.semanticscholar.org

Dirar, Hamid A. (1984). "Kawal, Meat Substitute from Fermented Cassia obtusifolia Leaves". Economic Botany. 38 (3): 342–349. Bibcode:1984EcBot..38..342D. doi:10.1007/BF02859013. ISSN 0013-0001. JSTOR 4254649. S2CID 32446384.
Lawane, Abakar Idriss; Tidjani, Abdelsalam; Parkouda, Charles; François, Tapsoba; Hissein, Abdoullahi; Aly, Savadogo (2020-12-31). "Amino Acid Profiling of the Leaves of Senna Obtusifolia and Biochemical Changes during Fermentation for Production of Kawal, a Traditional Food Condiment" (PDF). Food Processing & Nutritional Science. 1 (2): 145–153. doi:10.46619/Fpns.2020.1-1013. S2CID 234467515.

sudanow-magazine.net

"Sudan's Fermented Food Heritage| Sudanow Magazine". sudanow-magazine.net. Retrieved 2023-07-26.

tridhascholars.org

Lawane, Abakar Idriss; Tidjani, Abdelsalam; Parkouda, Charles; François, Tapsoba; Hissein, Abdoullahi; Aly, Savadogo (2020-12-31). "Amino Acid Profiling of the Leaves of Senna Obtusifolia and Biochemical Changes during Fermentation for Production of Kawal, a Traditional Food Condiment" (PDF). Food Processing & Nutritional Science. 1 (2): 145–153. doi:10.46619/Fpns.2020.1-1013. S2CID 234467515.

worldcat.org

search.worldcat.org

Mbaiguinam, M.; Mahmout, Y.; Tarkodjiel, M.; Delobel, B.; Bessiere, J.-M. (2005). "Constituents of Kawal, fermented Cassia obtusifolia leaves, a traditional food from Chad". African Journal of Biotechnology. 4 (10). doi:10.4314/ajb.v4i10.71328 (inactive 1 November 2024). ISSN 1684-5315.{{cite journal}}: CS1 maint: DOI inactive as of November 2024 (link)
Dirar, Hamid A. (1984). "Kawal, Meat Substitute from Fermented Cassia obtusifolia Leaves". Economic Botany. 38 (3): 342–349. Bibcode:1984EcBot..38..342D. doi:10.1007/BF02859013. ISSN 0013-0001. JSTOR 4254649. S2CID 32446384.