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Effect Of Fermentation By Pure Cultures Of Lactobacillus Fermentum I And Saccharomyces Cerevisiae As Starter Cultures In The Production Of 'Burukutu'

T. OgunbanwoS, 2013 .

Effects of lactic acid bacteria and Saccharomyces cerevisae co-cultures used as starters on the nutritional contents and shelf life of cassava-wheat bread

T. OgunbanwoS, 2008 .

2種類のナイジェリア発酵食品,オギ(ogi)及びフフ(fufu)から単離した乳酸菌の機能特性

T. OgunbanwoS, 2005 .