Babatuyi, C., Oyetayo, V. and Akinyosoye, F. 2024. Chemical Composition, Antioxidant Properties and Sensory Quality of Ogiri Produced by Fermentation of <i>Citrullus vulgaris</i> with Mutant and Non-Mutant Strains of <i>Bacillus subtilis</i>. Nigerian Food Journal. 41, 1 (Jan. 2024), 53–67. DOI:https://doi.org/10.4314/nifoj.v41i1.