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Publications by Dawn Ify Agwaranze
Fermentation by Lactic Acid Bacteria Consortium and Its Effect on Anti-Nutritional Factors in Maize Flour
Journal of Biological Sciences
Molecular Medicine
Cell Biology
Related publications
Effect on Ruminal Lactic Acid Utilization and Lactic Acid-Utilizing Bacteria
Kansas Agricultural Experiment Station Research Reports
Pengaruh Fermentasi Fungi, Bakteri Asam Laktat Dan Khamir Terhadap Kualitas Nutrisi Tepung Sorgum (Effect of Lactic Acid Bacteria, Fungi and Yeast Fermentation on Nutritional Quality of Sorghum Flour)
Agritech
Fermentation of Scallop Paste With Lactic Acid Bacteria.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Studies on Lactic Acid Fermentation
Bulletin of the Agricultural Chemical Society of Japan
Prevention of Sourdough Bread Mould Spoliage by Antifungal Lactic Acid Bacteria Fermentation
European Journal of Science and Technology
Effect of Yeast and Lactic Acid Bacteria on Nutritional and Sensory Quality of Masa (A Fermented Snack)
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Isolation, Characterization and Application of Indigenous Lactic Acid Bacteria in Milk Fermentation
International Journal of Biosciences (IJB)
Functional Design of Growth and Fermentation Processes of Lactic Acid Bacteria.
Kagaku Kogaku Ronbunshu
Chemistry
Chemical Engineering
4666849 Lactic Acid Bacteria Which Do Not Decarboxylate Malic Acid and Fermentation Therewith
Biotechnology Advances
Applied Microbiology
Biotechnology
Bioengineering
