Lactic acid fermentation of cassava dough into agbelima
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Lactic acid fermentation of cassava dough into agbelima. / Amoa-Awua, W. K. A.; Appoh, F. A.; Jakobsen, M.
In: International Journal of Food Microbiology, Vol. 31, 1996, p. 87-98.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Amoa-Awua, WKA, Appoh, FA & Jakobsen, M 1996, 'Lactic acid fermentation of cassava dough into agbelima', International Journal of Food Microbiology, vol. 31, pp. 87-98. <http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/lfs0009b/01681605/sz968514/96009671.pdf>
APA
Amoa-Awua, W. K. A., Appoh, F. A., & Jakobsen, M. (1996). Lactic acid fermentation of cassava dough into agbelima. International Journal of Food Microbiology, 31, 87-98. http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/lfs0009b/01681605/sz968514/96009671.pdf
Vancouver
Amoa-Awua WKA, Appoh FA, Jakobsen M. Lactic acid fermentation of cassava dough into agbelima. International Journal of Food Microbiology. 1996;31:87-98.
Author
Bibtex
@article{7948b1f0a1b611ddb6ae000ea68e967b,
title = "Lactic acid fermentation of cassava dough into agbelima",
author = "Amoa-Awua, {W. K. A.} and Appoh, {F. A.} and M. Jakobsen",
year = "1996",
language = "English",
volume = "31",
pages = "87--98",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Lactic acid fermentation of cassava dough into agbelima
AU - Amoa-Awua, W. K. A.
AU - Appoh, F. A.
AU - Jakobsen, M.
PY - 1996
Y1 - 1996
M3 - Journal article
VL - 31
SP - 87
EP - 98
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
ER -
ID: 7704994