Research Article - (2018) Volume 4, Issue 1
Variations in the Functional Properties of Soybean Flour Fermented with Lactic Acid Bacteria (LAB)-Consortium
- Ogodo AC1*, Ugbogu OC2 and Onyeagba RA2
- 1Department of Microbiology, Faculty of Pure and Applied Sciences, Federal University Wukari, P.M.B. 1020 Wukari, Taraba State, Nigeria
- 2Department of Microbiology, Faculty of Biological and Physical Sciences, Abia State University, P.M.B. 2000 Uturu, Abia State, Nigeria
*Corresponding Author:
Ogodo AC, Department of Microbiology, Faculty of Pure and Applied Sciences, Federal University Wukari, P.M.B. 1020 Wukari, Taraba State, Nigeria
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