Microbiological and biochemical changes in the traditional fermentation of soybean for 'soy-daddawa' - Nigerian food condiment

Author: Omafuvbe B.O.   Shonukan O.O.   Abiose S.H.  

Publisher: Elsevier

ISSN: 0740-0020

Source: Food Microbiology, Vol.17, Iss.5, 2000-10, pp. : 469-474

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Abstract