Production and quality of maize-based fermented dough in Benin urban area.

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

    Research output: Chapter in Book/Report/Conference proceedingConference paper

    Original languageEnglish
    Title of host publicationProc. Regional Workshop Traditional African foods - quality and nutrition, A. Westby, P.J.A. Reilly (eds.). Int. Found. Sci., Stockholm, Sweden
    Pages9-18
    Publication statusPublished - 1992

    Cite this

    Hounhouigan, D. J., Jansen, J. M. M., Nout, M. J. R., Nago, M. C., & Rombouts, F. M. (1992). Production and quality of maize-based fermented dough in Benin urban area. In Proc. Regional Workshop Traditional African foods - quality and nutrition, A. Westby, P.J.A. Reilly (eds.). Int. Found. Sci., Stockholm, Sweden (pp. 9-18)