Influence of starter culture combinations ofLactobacillus...

European Food Research and Technology 2003 / 05 Vol. 216; Iss. 5

Influence of starter culture combinations ofLactobacillus fermentum,Saccharomyces cerevisiaeandCandida kruseion aroma in Ghanaian maize dough fermentation

Nana T. Annan, Leif Poll, Samuel Sefa-Dedeh, Wisdom A. Plahar, Mogens Jakobsen
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Volume:
216
Language:
english
Pages:
8
DOI:
10.1007/s00217-003-0692-5
Date:
May, 2003
File:
PDF, 185 KB
english, 2003
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