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

✍ Scribed by B.O Omafuvbe; O.O Shonukan; S.H Abiose

Book ID: 112245192
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 134 KB
Volume: 17
Category: Article
ISSN: 0740-0020
DOI: 10.1006/fmic.1999.0332

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