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Publications by authors named "Franklin Chukwuma"

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Value-added probiotic development by high-solid fermentation of sweet potato with .
Carmen Campbell Ananda K Nanjundaswamy Victor Njiti Qun Xia Franklin Chukwuma

Food Sci Nutr

May 2017

Controlled fermentation of Sweet potato () var. Beauregard by yeast, (MAY 796) to enhance the nutritional value of sweet potato was investigated. An average 8.

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