African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12488

Full Length Research Paper

An attempt towards standardization of the production process of dawadawan botso (a fermented condiment)

Ibrahim, A. D.*
  • Ibrahim, A. D.*
  • Department of Microbiology, Usmanu Danfodiyo University, Sokoto. Nigeria.
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Pedavoah, M. M.
  • Pedavoah, M. M.
  • Department of Applied Chemistry and Biochemistry, Faculty of Applied Sciences, University for Development Studies, Navrongo Campus, Navrongo, Ghana.
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Bawa Saadatu M.
  • Bawa Saadatu M.
  • Department of Biology, School of Science, Niger State College of Education, Minna, Nigeria.
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Sani, A.
  • Sani, A.
  • Department of Microbiology, University of Ilorin, Ilorin, Nigeria.
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  •  Received: 18 April 2014
  •  Accepted: 15 August 2014
  •  Published: 27 August 2014

How to cite this article

APA /
Ibrahim, A. D., Pedavoah, M. M., Bawa Saadatu M., & Sani, A. (2014). An attempt towards standardization of the production process of dawadawan botso (a fermented condiment). African Journal of Biotechnology , 13(35), 3628-3637.
Chicago /
Ibrahim, A. D., Pedavoah, M. M., Bawa Saadatu M. and Sani, A.. "An attempt towards standardization of the production process of dawadawan botso (a fermented condiment)." African Journal of Biotechnology 13, no. 35 (2014): 3628-3637.
MLA /
Ibrahim, et al. "An attempt towards standardization of the production process of dawadawan botso (a fermented condiment)." African Journal of Biotechnology 13.35 (2014): 3628-3637.
DOI /
https://doi.org/10.5897/AJB2014.13871
URL /
https://ftp.academicjournals.org/journal/AJB/article-abstract/24F34A147062

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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