Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: a malted and fermented sorghum beverage from Benin

Research output: Contribution to journalJournal articleResearchpeer-review

  • Générose Vieira-Dalodé
  • Noël Akissoé
  • Djidjoho Joseph Hounhouigan
  • Jakobsen, Mogens
  • Christian Mestres
Original languageEnglish
JournalJournal of Food Science and Technology
Volume50
Issue number2
Pages (from-to)549-557
Number of pages9
ISSN0022-1155
DOIs
Publication statusPublished - 2015

ID: 137673909