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Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice
Oluwafunmilayo Adeniran,
Olusegun
Atanda
,
Mojisola Edema,
Olusola Oyewol
Food Nutr. Sci.
Vol.3 No.2, February 27, 2012
DOI:
10.4236/fns.2012.32030
(PDF 88K)
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Religious Epistemology in John Hick’s Philosophy: A Nigerian Appreciation
Olusegun
Noah Olawoyin
Open. J. Philos.
Vol.6 No.2, May 09, 2016
DOI:
10.4236/ojpp.2016.62019
(PDF 214K)
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Commercial Bank Lending and Economic Growth—The Nigerian Experience (1970-2013)
Joseph
Olusegun
Ajibola
OALIBJ
Vol.2 No.5, May 07, 2015
DOI:
10.4236/oalib.1101431
(PDF 269K)
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Effect of Silicon Content and Shake-Out Time on Hardness and Grain Size Properties of GL 250 Cast Iron
P. Atanda,
G. Oluwadare,
O. Oluwole
J. Miner. Mater. Charact. Eng.
Vol.10 No.3, March 05, 2011
DOI:
10.4236/jmmce.2011.103017
(PDF 118K)
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Microstructural Study of Heat Treated Chromium Alloyed Grey Cast Iron
P. Atanda,
A. Okeowo,
O. Oluwole
J. Miner. Mater. Charact. Eng.
Vol.9 No.3, March 20, 2010
DOI:
10.4236/jmmce.2010.93021
(PDF 1348K)
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