Analysis of the Shelf Life of Soya Bean (Glycine max) Flour
O. T. Akinola & A. A. Owoseni · Microbiology Research Journal International · 2017
Aim: This work was to investigate the shelf life of fresh and stored soybean flour by isolating resident bacteria and carrying out their proximate analyses. Place and Duration of study: Samples were bought from Roundabout market at Iwo, Osun state, Nigeria. An analysis was carri...
Open access
Research Article
10.9734/MRJI/2017/34282