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Faculty of Natural Sciences
Department of Biological Sciences
The Predominant Lactic Acid Microorganisms and Proximate Composition of Spontaneously Fermented Gari and Fufu, Cassava Food Products
The Predominant Lactic Acid Microorganisms and Proximate Composition of Spontaneously Fermented Gari and Fufu, Cassava Food Products
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ThePredominantLacticAcidMicroorganismsandProximateCompositionofSpontaneouslyFermentedGariandFufuCassavaFoodproducts.pdf
(454.37 KB)
Date
2018-05
Authors
Adeyemi, Kayode
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http://dspace.run.edu.ng:8080/jspui/handle/123456789/1292
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Department of Biological Sciences
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