📄 Peer-Reviewed Academic Output
Year: 2014
👁️ 34 Clicks
Proximate Composition, antinutritional Contents and Physico-chemical Properties of bread fruit and Cowpea flour blends fermented with Lactobacillus Plantarum. Afri
Abstract & Summary
The full abstract for this academic publication has not been provided in the portal record. Please consult the external publisher link or contact the author for full text reprint access.
Publication Details
| Principal Author | Assoc. Prof. olanrewaju Emmanuel Fayemi (Associate Professor) |
|---|---|
| Journal / Venue | J. of Microbio. Research 8 (12), 135-139, 2014 |
| Publication Year | 2014 |
| Article Clicks / Reads | 34 readers clicked (View Article) |
| DOI (Digital Object Identifier) | Not assigned / Not provided |
| Article / Publisher Link | https://scholar.google.com/citations?view_op=view_citation&hl=en&user=0nOEUWYAAAAJ&pagesize=100&citation_for_view=0nOEUWYAAAAJ:zA6iFVUQeVQC ↗ |
| Department | Public Health |
| College / Faculty | College of Allied Health Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
Emmanuel Fayemi, o. (2014). Proximate Composition, antinutritional Contents and Physico-chemical Properties of bread fruit and Cowpea flour blends fermented with Lactobacillus Plantarum. Afri. J. of Microbio. Research 8 (12), 135-139, 2014. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=0nOEUWYAAAAJ&pagesize=100&citation_for_view=0nOEUWYAAAAJ:zA6iFVUQeVQC