Use of starter cultures of lactobacilli and yeast in the fermentation of mawè, an African maize product

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

Research output: Contribution to journalArticleAcademicpeer-review

20 Citations (Scopus)
Original languageEnglish
Pages (from-to)220-226
JournalTropical Science
Volume39
Publication statusPublished - 1999

Keywords

  • Fermentation
  • Lactobacilli
  • Maize
  • Porridge
  • Starter cultures
  • Yeast

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