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Publications by E. Y. Aderibigbe
Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-Nutritional Levels of Glycine Max Fermented Products: Tempeh and Soy-Iru
Annual Research and Review in Biology
Biochemistry
Agricultural
Genetics
Molecular Biology
Biological Sciences
Related publications
Effects of Processing Methods on the Nutritional and Anti-Nutritional Properties of Soybeans (Glycine Max)
African Journal of Food Science and Technology
Studies on the Nutritional Value of Tempeh
THE JOURNAL OF VITAMINOLOGY
Studies on the Nutritional Value of Tempeh
Agricultural and Biological Chemistry
The Effect of Non-Conventional Starter Culture on Lipid Nutritional Quality of Fermented Dairy Products
Acta Periodica Technologica
Engineering
Effect of Fermentation Time on the Nutritional Properties of Pea Protein Enriched Flour Fermented by Aspergillus Oryzae and Aspergillus Niger
Cereal Chemistry
Organic Chemistry
Food Science
Complementary Feeding and Effect of Spontaneous Fermentation on Anti-Nutritional Factors of Selected Cereal-Based Complementary Foods
BMC Pediatrics
Child Health
Pediatrics
Perinatology
Effect of Soybean (Glycine Max (L.) Merr.) Flour Inclusion on the Nutritional Properties and Consumer Preference of Fritters for Improved Household Nutrition
Food Science and Nutrition
Food Science
Fermentation by Lactic Acid Bacteria Consortium and Its Effect on Anti-Nutritional Factors in Maize Flour
Journal of Biological Sciences
Molecular Medicine
Cell Biology
Soy (Glycine Max)-Derived Phospholipids Exhibit Potent Anti-Apoptotic Activity
Pharmaceutical Biology
Molecular Medicine
Pharmacology
Complementary
Alternative Medicine
Pharmaceutical Science
Medicine
Drug Discovery
