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Article Title
Antioxidant Activity and Quality Evaluation of Probiotic Soymilk Produced with Lactobacillus rhamnosus Yoba as Starter Culture
Authored by
Tobechukwu Maximilian Cajetan Ajogwu
Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.
Chidimma Osilo
Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria and Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria.
Josephine Chigbolum Ohuche
Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.
Chinwendu Njideka Ozoh
Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.
Ikechukwu Uzodimma Nwiyi
Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria and Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria Nsukka, Nsukka, Nigeria.
Obumneme Christian Soludo
Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.
Onyedika Ifeanyi Okafor
Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.
Ikechukwu Amaechi Ekwealor
Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.