Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food
J.K. Mugula, J.A. Narvhus, T. SørhaugVolume:
83
Year:
2003
Language:
english
Pages:
12
DOI:
10.1016/s0168-1605(02)00386-0
File:
PDF, 199 KB
english, 2003