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About this Medicine article
Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains by Thomas, Remilekun M. (author);Falegan, Christopher R. (author);Olojede, Ayoyinka O. (author);Oludipe, Emmanuel O. (author);Awarun, Olorunfemi D. (author);Daodu, Gladys O. (author) is a Medicine article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Medicine.
- Author
- Thomas, Remilekun M. (author);Falegan, Christopher R. (author);Olojede, Ayoyinka O. (author);Oludipe, Emmanuel O. (author);Awarun, Olorunfemi D. (author);Daodu, Gladys O. (author)
- Publisher
- Elsevier BV
- Published
- 2023
- Field
- Medicine (Physical Sciences)