B.O. Omafuvbe
Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Nigeria
E.O. Esosuakpo
Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Nigeria
T.S. Oladejo
Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Nigeria
A.A. Toye
Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Nigeria
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How to cite this article
B.O. Omafuvbe, E.O. Esosuakpo, T.S. Oladejo and A.A. Toye, 2007. Effect of Soaking and Roasting Dehulling Methods of Soybean on Bacillus Fermentation of Soy-Daddawa. American Journal of Food Technology, 2: 257-264.
DOI: 10.3923/ajft.2007.257.264
URL: https://scialert.net/abstract/?doi=ajft.2007.257.264
DOI: 10.3923/ajft.2007.257.264
URL: https://scialert.net/abstract/?doi=ajft.2007.257.264