Incidence of mycotoxigenic fungi during processing and storage of bambara groundnut (Vigna subterranea) composite flour

Olagunju, Omotola Folake

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Durban University of Technology

Incidence of mycotoxigenic fungi during processing and storage of bambara groundnut (Vigna subterranea) composite flour

dc:creator Olagunju, Omotola Folake

dc:date2019

Abstract

dc:description

Submitted in complete fulfillment for the Degree of Doctor of Applied Sciences in Food Science and Technology, Durban University of Technology, Durban, South Africa, 2019.

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Olagunju, Omotola Folake
Contributors dc:contributor: Ijabadeniyi, Oluwatosin Ademola
Mchunu, Nokuthula Peace

Subjects

dc:subject × 11

Rights

Language dc:language: en

Identifiers

dc:identifier.*

Identifier: 741072
https://doi.org/10.51415/10321/3345
OAI identifier oai:identifier: oai:openscholar.dut.ac.za:10321/3345

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Harvested from: Durban University of Technology
Base URL: openscholar.dut.ac.za/server/oai/request
Last updated: 2026-07-27
Source record: OAI-PMH GetRecord

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citation

Olagunju, Omotola Folake. Incidence of mycotoxigenic fungi during processing and storage of bambara groundnut (Vigna subterranea) composite flour. 2019. http://hdl.handle.net/10321/3345

Incidence of mycotoxigenic fungi during processing and storage of bambara groundnut (Vigna subterranea) composite flour

Abstract

Author and committee

Subjects

Rights

Identifiers

Chain of custody

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