Improvement of physicochemical characteristics of kano white yam flour (Dioscorea rotundata) through fermentation process using SBM. 3D and SBM. 4A lactic acid bacteria

Item Type
Language	English
Keywords
Author	Ido Shinji 井土 愼二
Abstract
Journal or Publication Title	Improvement of physicochemical characteristics of kano white yam flour (Dioscorea rotundata) through fermentation process using SBM. 3D and SBM. 4A lactic acid bacteria
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Year	2020
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