Open AccessFermentation by Lactic Acid Bacteria Consortium and its Effect on Anti-nutritional Factors in Maize Flour
Author(s) -
Alloysius Chibuike Ogodo,
Dawn Ify Agwaranze,
Nkechi Valentina Aliba,
Adindu Chukwuma K,
Chioma Blessing N
Publication year - 2018
Publication title -
journal of biological sciences
Language(s) - English
Resource type - Journals
eISSN - 1812-5719
pISSN - 1727-3048
DOI - 10.3923/jbs.2019.17.23
Subject(s) - lactic acid , food science , fermentation , bacteria , microbiology and biotechnology , chemistry , biology , genetics
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