The ¤contribution of moulds and yeasts to the fermentation of "agbelima" cassava dough
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
The ¤contribution of moulds and yeasts to the fermentation of "agbelima" cassava dough. / Amoa-Awua, W. K.; Frisvad, J. C.; Sefa-Dedeh, S.; Jakobsen, M.
In: Journal of Applied Microbiology, Vol. 82, 1997, p. 288-296.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Amoa-Awua, WK, Frisvad, JC, Sefa-Dedeh, S & Jakobsen, M 1997, 'The ¤contribution of moulds and yeasts to the fermentation of "agbelima" cassava dough', Journal of Applied Microbiology, vol. 82, pp. 288-296.
APA
Amoa-Awua, W. K., Frisvad, J. C., Sefa-Dedeh, S., & Jakobsen, M. (1997). The ¤contribution of moulds and yeasts to the fermentation of "agbelima" cassava dough. Journal of Applied Microbiology, 82, 288-296.
Vancouver
Amoa-Awua WK, Frisvad JC, Sefa-Dedeh S, Jakobsen M. The ¤contribution of moulds and yeasts to the fermentation of "agbelima" cassava dough. Journal of Applied Microbiology. 1997;82:288-296.
Author
Bibtex
@article{7302bfb0a1b711ddb6ae000ea68e967b,
title = "The ¤contribution of moulds and yeasts to the fermentation of {"}agbelima{"} cassava dough",
author = "Amoa-Awua, {W. K.} and Frisvad, {J. C.} and S. Sefa-Dedeh and M. Jakobsen",
year = "1997",
language = "English",
volume = "82",
pages = "288--296",
journal = "Proceedings of the Society for Applied Bacteriology",
issn = "0370-1778",
publisher = "Wiley-Blackwell",
}
RIS
TY - JOUR
T1 - The ¤contribution of moulds and yeasts to the fermentation of "agbelima" cassava dough
AU - Amoa-Awua, W. K.
AU - Frisvad, J. C.
AU - Sefa-Dedeh, S.
AU - Jakobsen, M.
PY - 1997
Y1 - 1997
M3 - Journal article
VL - 82
SP - 288
EP - 296
JO - Proceedings of the Society for Applied Bacteriology
JF - Proceedings of the Society for Applied Bacteriology
SN - 0370-1778
ER -
ID: 7720526