The ¤contribution of moulds and yeasts to the fermentation of "agbelima" cassava dough

Research output: Contribution to journalJournal articleResearchpeer-review

W. K. Amoa-Awua, J. C. Frisvad, S. Sefa-Dedeh, M. Jakobsen

Original languageEnglish
JournalJournal of Applied Microbiology
Volume82
Pages (from-to)288-296
Number of pages9
ISSN1364-5072
Publication statusPublished - 1997

ID: 7720526