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Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut
L.T. Songré-Ouattara, C. Mouquet-Rivier, C. Icard-Vernière, I. Rochette, B. Diawara, J.P. GuyotVolume:
130
Year:
2009
Language:
english
Pages:
7
DOI:
10.1016/j.ijfoodmicro.2009.02.002
File:
PDF, 596 KB
english, 2009