The Predominant Lactic Acid Microorganisms of Spontaneously Fermented Amala, a Yam Food Product

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dc.contributor.authorAdeyemi, Kayode
dc.date.accessioned2022-02-14T15:48:03Z
dc.date.available2022-02-14T15:48:03Z
dc.date.issued2018-09
dc.identifier.urihttp://dspace.run.edu.ng:8080/jspui/handle/123456789/1291
dc.language.isoenen_US
dc.titleThe Predominant Lactic Acid Microorganisms of Spontaneously Fermented Amala, a Yam Food Producten_US
dc.typeArticleen_US
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