Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawé, a fermented maize dough from Benin.

D.J. Hounhouigan, M.J.R. Nout, C.M. Nago, J.H. Houben, F.M. Rombouts

    Research output: Contribution to journalArticleAcademicpeer-review

    67 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)279-287
    JournalInternational Journal of Food Microbiology
    Volume18
    Publication statusPublished - 1993

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