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Publications by Alloysius Chibuike Ogodo
Proximate Composition and In-Vitro Starch/Protein Digestibility of Bambara Groundnut Flour Fermented With Lactic Acid Bacteria (LAB)-Consortium Isolated From Cereals
Fermentation Technology
Antimycotic and Antibacterial Activity of ≪i>Aframomum Melegueta</I> Seed Extracts Against Bacteria and Fungi Species From Food Sources
Central African Journal of Public Health
Related publications
Production and Quality Evaluation of Extruded Snack From Blends of Bambara Groundnut Flour, Cassava Starch, and Corn Bran Flour
Journal of Food Processing and Preservation
Chemistry
Chemical Engineering
Food Science
Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated From Commercial Fermented Milks
Brazilian Archives of Biology and Technology
Multidisciplinary
Identification and Characterization of Lactic Acid Bacteria Isolated From Fermented Rice Bran Product
Advances in Microbiology
In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated From Some Traditionally Fermented Ethiopian Food Products
International Journal of Microbiology
Microbiology
An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified With Bambara Groundnut Flour (Voandzeia Subterranean Thouars)
Academic Journal of Interdisciplinary Studies
Arts
Management
Finance
Business
Humanities
Economics
Environmental Science
Econometrics
Accounting
Social Sciences
Fermentation by Lactic Acid Bacteria Consortium and Its Effect on Anti-Nutritional Factors in Maize Flour
Journal of Biological Sciences
Molecular Medicine
Cell Biology
In Vitro Digestibility and Amino Acid Composition of Pearl Millet (Pennisetum Typhoides) and Other Cereals.
Proceedings of the National Academy of Sciences of the United States of America
Multidisciplinary
Antibiotic Action of Lactic Acid Bacteria (LAB) Isolated From the Digestive Tract Ofthepiglet (Susscrofa Domesticus)
Manglar
Lactic Acid Bacteria in Philippine Traditional Fermented Foods
