Nutritional and Antioxidant Properties of Fermented Kunu Using Lactobacillus plantarum, Lb. fermentum, Bacillus subtilis and Saccharomyces cerevisiae Isolates
Agboola, S. A. 1 Olaniyi O. O. 1 Adeleke, B. S. 1 Akinyele, J. B. 1 Amos-Agboola, O. Y. 1 1Department of Microbiology, Federal University Oye-Ekiti, Ekiti-State, Nigeria *Corresponding Author Email:saagboola@futa.edu.ng Download Ebook Cite this ...