Artigo · Revista · 2005

Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)

Sarah Dakwa, Esther Sakyi‐Dawson, Charles Diako, N.T. Annan, Wisdom Amoa-Awua

International Journal of Food Microbiology

• Acesso fechado
• 10% mais citados do mundo

Ir para a editora10.1016/j.ijfoodmicro.2005.02.006