Cogent Engineering
Volume 9, 2022 - Issue 1
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CHEMICAL ENGINEERING
Spontaneous and controlled fermentation to improve nutritional value of Ikpakpa beans, Phaseolus vulgaris
E.E Alagbe1 Department of Chemical Engineering, Covenant University, Ota, NigeriaCorrespondence[email protected]
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G.C Okoye1 Department of Chemical Engineering, Covenant University, Ota, NigeriaView further author information
, T.E Amoo1 Department of Chemical Engineering, Covenant University, Ota, NigeriaView further author information
, B.T Adekeye2 Department of Biological Sciences, Covenant University, Ota, NigeriaView further author information
, O.S Taiwo2 Department of Biological Sciences, Covenant University, Ota, NigeriaView further author information
, A.O Adeyemi3 Department of Biochemistry, Covenant University, Ota, NigeriaView further author information
& E.O Daniel4 Department of Microbiology, Benson Idahosa University, Benin City, Nigeria;5 Brandenburgische Technische Universitat Cottbus-Senftenberg, GermanyView further author information
| Harvey Arellano-Garcia5 Brandenburgische Technische Universitat Cottbus-Senftenberg, GermanyView further author information
(Reviewing editor)
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Article: 2066823
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Received 22 Nov 2021, Accepted 29 Mar 2022, Published online: 25 Apr 2022
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