I. Ahaotu
Department of Food Science and Technology, Federal University of Technology, Owerri, P.M.B. 1526, Owerri, Nigeria
C.C. Ogueke
Department of Food Science and Technology, Federal University of Technology, Owerri, P.M.B. 1526, Owerri, Nigeria
C.I. Owuamanam
Department of Food Science and Technology, Federal University of Technology, Owerri, P.M.B. 1526, Owerri, Nigeria
N.N. Ahaotu
Department of Food Science and Technology, Federal University of Technology, Owerri, P.M.B. 1526, Owerri, Nigeria
J.N. Nwosu
Department of Food Science and Technology, Federal University of Technology, Owerri, P.M.B. 1526, Owerri, Nigeria
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How to cite this article
I. Ahaotu, C.C. Ogueke, C.I. Owuamanam, N.N. Ahaotu and J.N. Nwosu, 2011. Protein Improvement in Gari by the Use of Pure Cultures of Microorganisms Involved in the Natural Fermentation Process. Pakistan Journal of Biological Sciences, 14: 933-938.
DOI: 10.3923/pjbs.2011.933.938
URL: https://scialert.net/abstract/?doi=pjbs.2011.933.938
DOI: 10.3923/pjbs.2011.933.938
URL: https://scialert.net/abstract/?doi=pjbs.2011.933.938