Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation

Research output: Contribution to journalJournal articleResearchpeer-review

N.T. Annan, L. Poll, S. Sefa-Dedeh, W.A. Plahar, M. Jakobsen

Original languageEnglish
JournalEuropean Food Research and Technology
Issue number5
Pages (from-to)377-384
Number of pages8
Publication statusPublished - 2003

ID: 7859347