Microbiological, Physicochemical and Enzymatic Changes in Fermented African Locust Bean (Parkia biglobosa) Seeds Using Bacillus subtilis and Additives

Authors: T.R. Omodara, Esther Y. Aderibigbe

Citation: T.R. Omodara and E. Y. Aderibigbe, "Microbiological, Physicochemical and Enzymatic Changes in Fermented African Locust Bean (Parkia biglobosa) Seeds Using Bacillus subtilis and Additives", Sustainable Food Production, Vol. 1, pp. 22-29, 2018