Staff of the Department of Food Science – University of Copenhagen

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, Mogens Jakobsen, Christian Mestres

Original languageEnglish
JournalJournal of Food Science and Technology
Issue number2
Pages (from-to)549-557
Number of pages9
Publication statusPublished - 2015

ID: 137673909