PREDOMINANCE OF BACILLUS SPP. DURING THE PRODUCTION OF MANTCHOUA, A TRADITIONAL KAPOK SEED FERMENTED CONDIMENT FROM BURKINA FASO

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalJournal of Microbiology, Biotechnology and Food Sciences
Volume9
Issue number5
Pages (from-to)1009-1015
ISSN1338-5178
DOIs
Publication statusPublished - 2020

    Research areas

  • Bacillus spp., Fermentation, Kapok seeds, Mantchoua

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ID: 239615775