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Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of
Fufu
and
Ogi
, Two Nigerian Fermented Food Products
Olaoluwa Oyedeji,
Samuel Temitope Ogunbanwo,
Anthony Abiodun Onilude
Food Nutr. Sci.
Vol.4 No.11, November 06, 2013
DOI:
10.4236/fns.2013.411A006
(PDF 195K)
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Development of Maize-Tigernut Fortified Weaning Food Using Starter Cultures
Sherifah Monilola Wakil,
Joshua Opeyemi Ola
Food Nutr. Sci.
Vol.9 No.12, December 28, 2018
DOI:
10.4236/fns.2018.912105
(PDF 358K)
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Microorganisms Associated with Vegetable Oil Polluted Soil
Bukola Margaret Popoola,
A. A. Onilude
Adv. Microbiol.
Vol.7 No.5, May 23, 2017
DOI:
10.4236/aim.2017.75031
(PDF 296K)
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Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk
Sherifah Monilola Wakil,
Oluwatobi Tolu Ayenuro,
Kubrat Abiola Oyinlola
Food Nutr. Sci.
Vol.5 No.6, March 07, 2014
DOI:
10.4236/fns.2014.56059
(PDF 345K)
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Antibiogram of
Escherichia coli
and
Pseudomonas
Strains Isolated from Wastewater Generated by an Abattoir as It Journeys into a Receiving River
Olutayo I. Falodun,
Abimbola O. Adekanmbi
Adv. Microbiol.
Vol.6 No.4, April 19, 2016
DOI:
10.4236/aim.2016.64029
(PDF 446K)
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