Composition and microbiological and physical attributes of mawè, 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

    48 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)513-517
    JournalInternational Journal of Food Science and Technology
    Volume28
    DOIs
    Publication statusPublished - 1993

    Keywords

    • Colour
    • dough viscosity
    • Lactobacilli
    • particle size
    • sourdough
    • yeasts

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