Potentials of Co-Culture of Saccharomyces Cerevisiae and Amylolytic Lactic Acid Bacteria on Cassava and Wheat Dough Fermentation (original) (raw)

2016

Abstract

A THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES AHMADU BELLO UNIVERSITY, ZARIA, IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF DOCTOR OF PHILOSOPHY IN MICROBIOLOGY DEPARTMENT OF MICROBIOLOGY, FACULTY OF SCIENCE, AHMADU BELLO UNIVERSITY, ZARIA, NIGERIA.

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