The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava dough-Reference-Cited by-同舟云学术

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The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava dough

Published:1997-08 Issue:3 Volume:83 Page:288-296
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:Journal of Applied Microbiology

Author:

Amoa‐Awua W.K.¹,Frisvad J.C.²,Sefa‐Dedeh S.³,Jakobsen M.⁴

Affiliation:

1. Food Research Institute, Accra,

2. Department of Biotechnology, Technical University of Denmark, Lyngby,

3. Department of Nutrition and Food Science, University of Ghana, Legon, Ghana,

4. Department of Dairy and Food Science, Food Microbiology, Royal Veterinary and Agricultural University, Frederiksberg C, Denmark

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2672.1997.00227.x

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