Some technological properties of selected strains of Bacillus spp. associated with kantong production in Ghana

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalInternational Food Research Journal
Issue number2
Pages (from-to)602-611
Number of pages10
Publication statusPublished - 2018

    Research areas

  • Technological properties, Bacillus spp., Kantong, Condiment, Starter culture, Fermented foods

ID: 199373025