Lactic acid fermentation of cassava dough into agbelima

Research output: Contribution to journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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.

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.

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

Amoa-Awua, W. K. A. ; Appoh, F. A. ; Jakobsen, M. / Lactic acid fermentation of cassava dough into agbelima. In: International Journal of Food Microbiology. 1996 ; Vol. 31. pp. 87-98.

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