CAROTENOID RETENTION AND BACTERIA DIVERSITY OF BIOFORTIFIED CASSAVA DURING FERMENTATION FOR GARRI PROCESSING

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dc.date.accessioned2026-09-23T09:17:34Z
dc.date.available2026-09-23T09:17:34Z
dc.date.issued2023-05-20
dc.descriptionA Thesis Submitted to the Department of Food Science and Technology, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta in partial fulfilment of the requirements for the award of degree of Doctor of Philosophy in Food Quality Control and Assurance
dc.description.sponsorshipOYAFAJO, LATEEFAH ADEDAMOLA
dc.identifier.urihttps://ir.funaab.edu.ng/handle/123456789/754
dc.language.isoen
dc.titleCAROTENOID RETENTION AND BACTERIA DIVERSITY OF BIOFORTIFIED CASSAVA DURING FERMENTATION FOR GARRI PROCESSING
dc.typeThesis

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