Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | European Food Research and Technology |
Volume | 216 |
Issue number | 5 |
Pages (from-to) | 377-384 |
Number of pages | 8 |
ISSN | 1438-2377 |
Publication status | Published - 2003 |
ID: 7859347