Abstract
CITATIONS 3 READS 275 2 authors: Some of the authors of this publication are also working on these related projects: Lactic acid bacteria and their beneficial properties View project fermented food development View project Michael Ukwuru Federal Polytechnic Idah
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CITATION STYLE
APA
Ukwuru, M. U., & Ohaegbu, C. G. (2018). Local Cereal Fermented Foods with Probiotic Potentials. Research Journal of Food and Nutrition, 2(1), 1–13. https://doi.org/10.22259/2637-5583.0201001
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