African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 991

Full Length Research Paper

Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum

Adeyemo S. M.
  • Adeyemo S. M.
  • Food and Industrial Microbiology Unit, Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria.
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Onilude A. A.
  • Onilude A. A.
  • Microbial Physiology Unit, Department of Microbiology, University of Ibadan, Oyo State, Nigeria.
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  •  Received: 03 March 2017
  •  Accepted: 05 July 2017
  •  Published: 31 October 2018

How to cite this article

APA /
Adeyemo, S. M., & Onilude, A. A. (2018). Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum. African Journal of Food Science, 12(10), 254-262.
Chicago /
Adeyemo S. M. and Onilude A. A.. "Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum." African Journal of Food Science 12, no. 10 (2018): 254-262.
MLA /
Adeyemo S. M. and Onilude A. A.. "Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum." African Journal of Food Science 12.10 (2018): 254-262.
DOI /
https://doi.org/10.5897/AJFS2017.1586
URL /
https://academicjournals.org/journal/AJFS/article-abstract/C9A41FF58519

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This article is published under the terms of the Creative Commons Attribution License 4.0

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