Probiotic significance of some West African fermented foods
DOI: https://doi.org/10.4038/cjs.v55i1.8566 | Journal eISSN: 2513-230X
Language: English
Page range: 253 - 261
Published on: Feb 25, 2026
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2026 A. A. Badmos, K. D. Adeyemi, H. E. Amali-Jimoh, B. K. Saliu, P. O. Ben-Uwabor, A. O. Lawal, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.