Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | European Food Research Technology |
| Volume | 217 |
| Issue number | 1 |
| Pages (from-to) | 53-60 |
| Number of pages | 8 |
| Publication status | Published - 2003 |
ID: 7859675