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Nigerian Food Journal -- Vol. 41 No. 1 (2023): Chemical Composition, Antioxidant Properties and Sensory Quality of Ogiri Produced by Fermentation of Citrullus vulgaris with Mutant and Non-Mutant Strains of Bacillus subtilis | 27 USD |
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Nigerian Food Journal -- Vol. 30 No. 1 (2012): Nutritional Composition and Antimicrobial Properties of Three Nigerian Condiments | 27 USD |
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| Total: 54 USD | |||
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