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 proceeding › Abstract

Original language	English
Title of host publication	Abstract 10th ICC Int. Cereal and Bread Congr., Porto Carras, Greece
Pages	16
Publication status	Published - 1996

Cite this

@inbook{2f57be0d63794b018c5ebd653c90ace9,

title = "Use of starter cultures of lactobacilli and yeasts in the fermentation of mawe porridge.",

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

year = "1996",

language = "English",

pages = "16",

booktitle = "Abstract 10th ICC Int. Cereal and Bread Congr., Porto Carras, Greece",

}