How to cite this article:
Alloysius Chibuike Ogodo, Dawn Ify Agwaranze, Nkechi Valentina Aliba, Adindu Chukwuma Kalu and Chioma Blessing Nwaneri, 2019. Fermentation by Lactic Acid Bacteria Consortium and its Effect on Anti-nutritional Factors in Maize Flour. Journal of Biological Sciences, 19: 17-23.
DOI: 10.3923/jbs.2019.17.23
URL: https://scialert.net/abstract/?doi=jbs.2019.17.23
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