Musliu Abdulkadir
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Microbial profile and nutritional quality during the fermentation of cereal based weaning food fortified with soya bean and tiger nut using starter culture Opublikowano w: World Scientific News 2015 / Tom 24 / s. 103 - 1152015CZYSTY TEKST
Musliu Abdulkadir, Jemila Badiya Danjuma, Microbial profile and nutritional quality during the fermentation of cereal based weaning food fortified with soya bean and tiger nut using starter culture, World Scientific News, 2015 / Tom 24, s. 103 - 115
BIBTEX@Article{ authors = " Musliu Abdulkadir, Jemila Badiya Danjuma", title = "Microbial profile and nutritional quality during the fermentation of cereal based weaning food fortified with soya bean and tiger nut using starter culture", journal = "World Scientific News", issue = "2015 / Tom 24", pages = "103 - 115" }
