MURITALA, A. (2026). Amylolytic bacteria in Fermented ’Ogi’ Fortified with Almond Nuts (Prunus amygdalus L.) and African Yam Bean (Sphenostylis stenocarpa L.). Journal of Science, Technology and Innovation Research, 2(1). https://doi.org/10.51459/jostir.2026.2.1.0256