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关键词
书目信息
页码
pp. 135-143
其它主题
Bacterias acidolacticas; Masa de panaderia; Maiz; Bacterie lactique; Fermentacion; Pate de cuisson; Compuestos aromaticos; Compose aromatique
语言
英语
注释
25 refs.; Summary (En)
类型
Summary
1993-08-15
AGRIS AP