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Article Title
The Impact of Traditional Steeping Processes on the Nutritional, Microbiological, and Sensory Quality of Akamu (Pap)
Authored by
Chinenye Uzoamaka Ezebialu
Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria.
Stanley Ebere Afuecheta
Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria.
Uchechukwu Gloria Nwankwo
Department of Microbiology, Renaissance University Ugbawka, Enugu State, Nigeria.
Anulika Goodness Chukwujekwu
Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria.
Chigoziri Theresa Ogu
Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria.