Category: Journal
Potential for prevention of non-O157 Shiga toxin-producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus plantarum
Potential for prevention of non-O157 Shiga toxin-producing Escherichia coli contamination in traditionally fermented African maize gruel by fermenta...
Effect of Probiotic on the Survival of NonO157 Shiga Toxinproducing E. coli (STEC) Strains in African Fermented Weaning Food Products
Effect of Probiotic on the Survival of NonO157 Shiga Toxinproducing E. coli (STEC) Strains in African Fermented Weaning Food Products O...
Effect of Lactobacillus plantarum on the survival of acid-tolerant non-O157 Shiga toxin-producing E. coli (STEC) strains in fermented goat’s milk
Effect of Lactobacillus plantarum on the survival of acid-tolerant non-O157 Shiga toxin-producing E. coli (STEC) strains in fermented goat’s m...
THE EFFECT OF DIFFERENT FERMENTATION TECHNIQUES ON THE NUTRITIONAL QUALITY OF THE CASSAVA PRODUCT (FUFU)
THE EFFECT OF DIFFERENT FERMENTATION TECHNIQUES ON THE NUTRITIONAL QUALITY OF THE CASSAVA PRODUCT (FUFU) O.E. FAYEMI and A.O. OJOKOH
Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types
TITLE: Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types AUTHOR: Samuel Ayofemi Olalekan Ad...
UNDERSTANDING BASIC STATISTICS
UNDERSTANDING BASIC STATISTICS DR ADAMU
Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (Sorghum bicolor) and Soybeans (Glycine max) Flour Blends
TITLE: Effect of Co-Fermentation on Nutritional Composition, Anti-Nutritional Factors and Acceptability of Cookies from Fermented Sorghum (So...
Towards the development of peanut–wheat flour composite dough: Influence of reduced-fat peanut flour on bread quality
TITLE: Towards the development of peanut–wheat flour composite dough: Influence of reduced-fat peanut flour on bread quality AUTHOR: A. S....