Article · Revue · 2003

Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation

N.T. Annan, L. Poll, Samuel Sefa‐Dedeh, Wisdom A. Plahar, Mogens Jakobsen

European Food Research and Technology

• Accès fermé
• International · 2 pays

Aller chez l’éditeur10.1007/s00217-003-0692-5