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Publications by Reginald Azu Onyeagba
Proximate Composition and In-Vitro Starch/Protein Digestibility of Bambara Groundnut Flour Fermented With Lactic Acid Bacteria (LAB)-Consortium Isolated From Cereals
Fermentation Technology
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Production and Quality Evaluation of Extruded Snack From Blends of Bambara Groundnut Flour, Cassava Starch, and Corn Bran Flour
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Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated From Commercial Fermented Milks
Brazilian Archives of Biology and Technology
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Identification and Characterization of Lactic Acid Bacteria Isolated From Fermented Rice Bran Product
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In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated From Some Traditionally Fermented Ethiopian Food Products
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An Assessment of the Functional Properties, Proximate Composition, Sensory Evaluation and Rheological Value of Gari Fortified With Bambara Groundnut Flour (Voandzeia Subterranean Thouars)
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Fermentation by Lactic Acid Bacteria Consortium and Its Effect on Anti-Nutritional Factors in Maize Flour
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In Vitro Digestibility and Amino Acid Composition of Pearl Millet (Pennisetum Typhoides) and Other Cereals.
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Antibiotic Action of Lactic Acid Bacteria (LAB) Isolated From the Digestive Tract Ofthepiglet (Susscrofa Domesticus)
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Lactic Acid Bacteria in Philippine Traditional Fermented Foods
