Data on the Draft Genome Sequence of Bacillus sp. Strain AN2 Isolated from Agricultural Soil in Brazil

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Quality Evaluation of Cookies from Malted Sorghum (Sorghum bicolor), Sprouted Soybean (Glycine max) and Carrot (Daucus carota) Flour Blends

Dinnah Ahure, Pius Oteikwu Ejoha

Page: 14-27
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Physico-chemical and Sensory Properties of Wine Produced from Blends of Roselle Calyces Extract and Pineapple Juice

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Comparative Evaluation on Tannase Production by Lasiodiplodia plurivora ACN-10 under Submerged Fermentation (SmF) and Solid State Fermentation (SSF)

Francis Sopuruchukwu Ire, Adaugo Chinwendu Nwanguma

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