Funder
Organisation for Women in Science in the Developing World
Swedish International Development Cooperation Agency
Centre of Excellence for Food Security and Safety (COE), South Africa
University of Johannesburg, South Africa
Global Excellence and Stature (GES) Scholarship
L’OREAL UNESCO
Reference60 articles.
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2. The potential for upgrading traditional fermented foods through biotechnology;Achi;African Journal of Food Biotechnology,2005
3. Official methods of analysis;AOAC,2005
4. Assessment of bacterial and fungal spoilage of some Nigerian fermented and unfermented foods;Adebayo;African Journal of Food Science,2014
5. Comparative studies on Citrullus vulgaris, Citrullus colocynthis and Cucumeropsis mannii for ogiri production;Akinyele;British Microbiology Research Journal,2013
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