The Predominant Lactic Acid Microorganisms and Proximate Composition of Spontaneously Fermented Gari and Fufu, Cassava Food Products
| dc.contributor.author | Adeyemi, Kayode | |
| dc.date.accessioned | 2022-02-14T15:53:26Z | |
| dc.date.available | 2022-02-14T15:53:26Z | |
| dc.date.issued | 2018-05 | |
| dc.identifier.uri | http://dspace.run.edu.ng:8080/jspui/handle/123456789/1292 | |
| dc.language.iso | en | en_US |
| dc.title | The Predominant Lactic Acid Microorganisms and Proximate Composition of Spontaneously Fermented Gari and Fufu, Cassava Food Products | en_US |
| dc.type | Article | en_US |
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