Editorial: Sustainable processing and preservation of underutilized indigenous foods

• Philippa C. Ojimelukwe,
• Patricia Lappe-Oliveras,
• Didier Bazile,
• Didier Bazile

Affiliations

Philippa C. Ojimelukwe

Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria

Patricia Lappe-Oliveras

Lab. de Micromicetos C006, Dep. de Botánica, Instituto de Biología, UNAM, Mexico City, Mexico

Didier Bazile

CIRAD, UMR SENS, Montpellier, France

Didier Bazile

UMR SENS, CIRAD, IRD, Univ Paul Valéry Montpellier 3, Univ of Montpellier, Montpellier, France