ISSN : 2663-2187
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Transcutaneous Electrical Nerve Stimulation (TENS) In Dentistry: A Comprehensive Review
Volume 6 | Issue -13
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Grapevine Varieties of the Aures Region of Algeria: An Exploration of Ampelographic Characteristics and Physiological Performance
Volume 6 | Issue -13
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CHARACTERIZATION AND EXPLORING GENETIC POTENTIAL OF LANDRACES FROM WESTERN GHATS OF SATHYAMANGALAM WITH SPECIAL EMPHASIS ON PHYTOCHEMICAL CONTENT FOR BENEFACTION OF EVOLVULUS ALSINOIDES (LINN.) LINN
Volume 6 | Issue -13
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EXPRESSION OF SMAD-4 IN ORAL POTENTIALLY MALIGNANT DISORDERS AND ORAL SQUAMOUS CELL CARCINOMA: A COMPARATIVE STUDY
Volume 6 | Issue -13
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Consumer Trust in Online Reviews: Factors Influencing Trustworthiness and Implications for Marketing Strategies
Volume 6 | Issue -13
African Fermented Foods Are Valuable In Achieving Good Health In Sub-Saharan African
Main Article Content
Abstract
Background:Sustainable development goals (SDGs) have become global goal with various levels of commitments and efforts from different countries. To achieve certain SDGs, such as zero hunger (SDG2) and good health (SDG3) it is essential to give attention to Sub-Saharan Africa (SSA). Fermented foods make up a large proportion of African diets, however, many have not received scientific attention or commitment
