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    ENHANCEMENT OF SOURDOUGH BREAD USING PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM CORN STEEP LIQUOR

    ENHANCEMENT OF SOURDOUGH BREAD USING PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM CORN STEEP LIQUOR by Racheal Oluwayemisi FASHOGBON, Bukola Margaret POPOOLA, Oyindamola John SAMSON, Faith Opeyeoluwa AKINDIRAN, Ismail Oladimeji AKINWUNMI, Olusola Abayomi OJO-OMONIYI

    Published 2025-06-01
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