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Items where Author is "Ojimelukwe, P. C."

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Ojimelukwe, P. C. and Nwakanma, A. C. (2022) Solid state fermentation improves the quality of soy-cassava diet. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 51 (3). pp. 341-347. ISSN 0139-3006 (print); 1588-2535 (online)

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