1 "α-Amylase of Rhizopus niveus" 129-136, 1990
2 "The microbiology ‘brukutu’ beer" 13 : 563-568, 1973
3 "Some physico- chemical and food application characteristics of California waxy rice varieties" 61 : 475-480, 1984
4 "Simple and rapid method for isolating large plasmid DNA from lactic streptococci" 46 : 549-522, 1983
5 "Selective media for enumerating lactic acid bacteria groups from fermented pickles" 35 : 610-617, 1988
6 "SAS for DOS v 6" 1990
7 "Protease production by amylolytic fungi in solid state fermentation" 32 : 589-601, 1994
8 "On the expansion factors of Ganjung" 45-51, 1984
9 "Official Methods of Analysis" 1995
10 "Notes on sugar determination" 195 : 19-23, 1952
1 "α-Amylase of Rhizopus niveus" 129-136, 1990
2 "The microbiology ‘brukutu’ beer" 13 : 563-568, 1973
3 "Some physico- chemical and food application characteristics of California waxy rice varieties" 61 : 475-480, 1984
4 "Simple and rapid method for isolating large plasmid DNA from lactic streptococci" 46 : 549-522, 1983
5 "Selective media for enumerating lactic acid bacteria groups from fermented pickles" 35 : 610-617, 1988
6 "SAS for DOS v 6" 1990
7 "Protease production by amylolytic fungi in solid state fermentation" 32 : 589-601, 1994
8 "On the expansion factors of Ganjung" 45-51, 1984
9 "Official Methods of Analysis" 1995
10 "Notes on sugar determination" 195 : 19-23, 1952
11 "Microbiological changes in mawe during natural fermentation" (ut mjr) : 410-413, 1993
12 "Microbiological changes during the traditional production of ogi-baba" 173-180, 1985
13 "Microbiological aspects of the traditional manufacture of busaa" (ut mjr) : 137-142, 1980
14 "Microbiological and fermentation characteristic of togwa, a Tanzanian fermented food" 80 : 187-199, 2002
15 "Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production" 62 : 2854-5858, 1996
16 "Microbiological and aromatic characteristics of fermented maize dough for kenkey production in Ghana" 19 : 135-143, 1993
17 "Manual of Methods for General Bacteriology American society for microbiology" -282, 1981
18 "Improvement in the yukwa manufacturing by extrusion process with CO gas injection" 1 : 1-6, 2001
19 "Identification of Lactobacillus species associated with selected African fermented foods" 52 : 105-108, 1997
20 "Fermentation of cassava" 1570-1571, 1979
21 "Effects of various steeping periods on the physical and sensory characteristics of Yukwa(Korean rice snack)." 79 : 98-101, 2002
22 "Effect of aging on the quality of glutinous rice crackers" 74 : 12-15, 1997
23 "Degradation of raw starch by wild amylolytic strain of Lactobacillus plantarum" 60 : 4319-4323, 1994
24 "Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting" 66 : 1084-1092, 2000
25 "Characteristics of microorganisms of importance in the fermentation of fufu and ogi-two Nigerian foods" 65 : 499-453, 1988
26 "Characteristics and significance of yeasts' involvement in cassava fermentation for ‘fufu’ production" 65 : 213-218, 2001
27 "Changes in chemical composition of glutinous rice during steeping and quality properties of yukwa" 25 : 535-540, 2001
28 "American association of cereal chemists Inc" -774, 1985
29 "A review of traditional fermented foods condiments and beverages in Nigeria" 267-288, 1990