Use of starter cultures of lactobacilli and yeasts in the fermentation of mawe porridge.

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

Research output: Chapter in Book/Report/Conference proceedingAbstract

Original languageEnglish
Title of host publicationAbstract 10th ICC Int. Cereal and Bread Congr., Porto Carras, Greece
Pages16
Publication statusPublished - 1996

Cite this

Hounhouigan, D. J., Nout, M. J. R., Nago, C. M., Houben, J. H., & Rombouts, F. M. (1996). Use of starter cultures of lactobacilli and yeasts in the fermentation of mawe porridge. In Abstract 10th ICC Int. Cereal and Bread Congr., Porto Carras, Greece (pp. 16)