Protein quality and functional properties of masa produced from maize, acha and soybean von Malomo, A.A., Abiose, S.H.

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Microbiological and biochemical changes in the traditional fermentation of soybean for ‘soy-daddawa’ — Nigerian food condiment von Omafuvbe, B.O, Shonukan, O.O, Abiose, S.H

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Protein quality and functional properties of masa produced from maize, acha and soybean von Malomo, A.A., Abiose, S.H.

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Production of a cereal based product (Ogi): Influence of co-fermentation with powdered garlic and ginger on the microbiome von Olaniran, A.F., Abiose, S.H., Adeniran, H.A., Gbadamosi, S.O., Iranloye, Y.M.

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Fermentation of soybean ( Glycine max) for soy- daddawa production by starter cultures of Bacillus von Omafuvbe, B.O., Abiose, S.H., Shonukan, O.O.

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Fermentation of soybean (Glycine max) for soy- daddawa production by starter cultures ofBacillus von Omafuvbe, B.O., Abiose, S.H., Shonukan, O.O.

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The production of 'Kpaye' - a fermented condiment from Prosopis africana (Guill and Perr) Taub. seeds von Omafuvbe, B.O. (Obafemi Awolowo Univ., Ile-Ife, Osun State (Nigeria). Dept. of Microbiology), Abiose, S.H, Adaraloye, O.O

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