Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food
2005
Huch, Melanie | Specht, I. | Edward, V.A. | Schillinger, U. | Hertel, C. | Holzapfel, W.H. | Franz, Charles M. A. P.
Bibliographic information
Systematic and Applied Microbiology | System. Appl. Microbiol.
Volume
28
Issue
6
Pagination
527
- 540
Publisher Elsevier
ISSN 0723-2020 | 1618-0984Language
English
Type
Text; Journal Article
2025-02-03
2025-07-17
MODS
Data Provider
This bibliographic record has been provided by Max Rubner-Institut
If you notice any incorrect information relating to this record, please contact us at [email protected]