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

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