Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | International Food Research Journal |
Volume | 25 |
Issue number | 2 |
Pages (from-to) | 602-611 |
Number of pages | 10 |
ISSN | 1985-4668 |
Publication status | Published - 2018 |
- Technological properties, Bacillus spp., Kantong, Condiment, Starter culture, Fermented foods
Research areas
ID: 199373025