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Journal: FoodsVolume: 11Number: 3171
Article: Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula
- Authors:
- Grace Abosede Daji 1,
- Ezekiel Green 2 and
- Oluwafemi Ayodeji Adebo 1,*
- et al.
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