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 journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	513-517
Journal	International Journal of Food Science and Technology
Volume	28
DOIs	https://doi.org/10.1111/j.1365-2621.1993.tb01300.x
Publication status	Published - 1993

Keywords

@article{a7bdca7d3f9643e09dc0bfa7538b2c34,

title = "Composition and microbiological and physical attributes of maw{\`e}, a fermented maize dough from Benin.",

keywords = "Colour, dough viscosity, Lactobacilli, particle size, sourdough, yeasts",

author = "D.J. Hounhouigan and M.J.R. Nout and C.M. Nago and J.H. Houben and F.M. Rombouts",

year = "1993",

doi = "10.1111/j.1365-2621.1993.tb01300.x",

language = "English",

volume = "28",

pages = "513--517",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Wiley",

}

TY - JOUR

T1 - Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin.

AU - Hounhouigan, D.J.

AU - Nout, M.J.R.

AU - Nago, C.M.

AU - Houben, J.H.

AU - Rombouts, F.M.

PY - 1993

Y1 - 1993

KW - Colour

KW - dough viscosity

KW - Lactobacilli

KW - particle size

KW - sourdough

KW - yeasts

U2 - 10.1111/j.1365-2621.1993.tb01300.x

DO - 10.1111/j.1365-2621.1993.tb01300.x

M3 - Article

VL - 28

SP - 513

EP - 517

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 0950-5423

ER -