مقالة · مجلة · 2003

Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey.

N.T. Annan, L. Poll, Wisdom A. Plahar, Mogens Jakobsen

European Food Research and Technology

• وصول مغلق

انتقل إلى الناشر10.1007/s00217-003-0697-0