Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product
Author:
Funder
Finnish Food Research Foundation, Helsinki, Finland
CONACYT
PAPIIT/UNAM
Facultad de Química/UNAM
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference41 articles.
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4. Spontaneous food fermentations and potential risks for human health;Capozzi;Fermentatio,2017
5. Preliminary studies on chorote – a traditional Mexican fermented product;Castillo-Morales;World Journal of Microbiology and Biotechnology,2005
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