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
Publication statusPublished - 1996

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