Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana
1993
Halm, M. (Food Research Inst. CSIR, Accra (Ghana)) | Lillie, A. | Soerensen, A.K. | Jakobsen, M.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 135-143
Other Subjects
Bacterias acidolacticas; Masa de panaderia; Maiz; Bacterie lactique; Fermentacion; Pate de cuisson; Compuestos aromaticos; Compose aromatique
Language
English
Note
25 refs.; Summary (En)
Type
Summary
1993-08-15
AGRIS AP
Data Provider
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