Search Results - Awarun, Olorunfemi D.

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    Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains

    Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains by Thomas, Remilekun M., Falegan, Christopher R., Olojede, Ayoyinka O., Oludipe, Emmanuel O., Awarun, Olorunfemi D., Daodu, Gladys O.

    Published in Heliyon
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