Effects of Fermentation on the Nutritional Value and Sensory Acceptability of Ugba Pentaclethra macrophylla Benth) Using Bacillus subtilis as Starter
Manuscript Number2026/SAJRM/155377
Authors
James Sesughter Orsar, Innocent Okonkwo Ogbonna, Grace Mwuese Gberikon, Benjamin V. Ado