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Please use this identifier to cite or link to this item: https://doi.org/10.1080/08905436.2023.2276923
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dc.titleIdentification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for Probiotics
dc.contributor.authorGafar B. Bamigbade
dc.contributor.authorJadesola F. O. Sanusi
dc.contributor.authorOluwaseun I. Oyelami
dc.contributor.authorOlujimi M. Daniel
dc.contributor.authorBisirat Alimi
dc.contributor.authorKwame Ampofo
dc.contributor.authorShao Quan Liu
dc.contributor.authorNagendra P. Shah
dc.contributor.authorMutamed Ayyash
dc.date.accessioned2023-12-12T01:18:54Z
dc.date.available2023-12-12T01:18:54Z
dc.date.issued2023-11-14
dc.identifier.citationGafar B. Bamigbade, Jadesola F. O. Sanusi, Oluwaseun I. Oyelami, Olujimi M. Daniel, Bisirat Alimi, Kwame Ampofo, Shao Quan Liu, Nagendra P. Shah, Mutamed Ayyash (2023-11-14). Identification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for Probiotics. Food Biotechnology 37 (04) : 413-433. ScholarBank@NUS Repository. https://doi.org/10.1080/08905436.2023.2276923
dc.identifier.issn0890-5436
dc.identifier.urihttps://scholarbank.nus.edu.sg/handle/10635/246431
dc.publisherTaylor & Francis
dc.sourceTaylor & Francis
dc.typeArticle
dc.contributor.departmentFOOD SCIENCE & TECHNOLOGY
dc.description.doi10.1080/08905436.2023.2276923
dc.description.sourcetitleFood Biotechnology
dc.description.volume37
dc.description.issue04
dc.description.page413-433
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