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pro vyhledávání: '"P. O. A. Usuoge"'
Autor:
O. I. Enabulele, I. N. Amhanre, O. M. Omoigberale, H. A. Obiazi, F. I. Esumeh, P. O. A. Usuoge, A. R. Akpe
Publikováno v:
Pakistan Journal of Nutrition. 9:1078-1083
Bacteriological and physico-chemical quality changes in wheaten white bread flour made for Nigerian market were investigated during storage at room temperature for four months. During storage, bacterial count decreased; between day 15 and day 105, co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26d64b3cf09bcb6f7c949b73c6958083
https://doi.org/10.3923/pjn.2010.1078.1083
https://doi.org/10.3923/pjn.2010.1078.1083
