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 articlepeer-review

  • N.T. Annan
  • L. Poll
  • S. Sefa-Dedeh
  • W.A. Plahar
  • M. Jakobsen
Original languageEnglish
JournalEuropean Food Research and Technology
Volume216
Issue number5
Pages (from-to)377-384
Number of pages8
ISSN1438-2377
Publication statusPublished - 2003

ID: 7859347