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University of Jos Institutional Repository >
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Co-culture of Amylolytic Lactobacillus plantarum and Saccharomyces cerevisiae Starters effects on the Nutritional and Sensory Properties of Wheat-Cassava Bread
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1230
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Total Visits per Month
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September 2024
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October 2024
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November 2024
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December 2024
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January 2025
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February 2025
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Co-culture of Amylolytic Lactobacillus plantarum and Saccharomyces cerevisiae Starters effects on the Nutritional and Sensory Properties of Wheat-Cassava Bread
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19
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18
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19
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28
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26
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19
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11
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Co culture of Amylolytic-1768.pdf
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