Review Papers - Industrialization of Fermented Food Processes: How Far in Nigeria? - The common Nigerian fermented foods are prepared mainly from legumes, cereals and root fibres. In the present era of globalization and industrialisation, an evaluation has been made of the extent of their commercial production. Efforts made towards identification of the microorganisms implicated and the ...
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|Authors:||Kuye, Ayoada; Sanni, Lateef Oladimeji|
Journal of scientific and industrial research : JSIR. - New Delhi : Council, ISSN 0022-4456, ZDB-ID 4104080. - Vol. 58.1999, 11, p. 837-843
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