Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | European Food Research Technology |
Volume | 217 |
Issue number | 1 |
Pages (from-to) | 53-60 |
Number of pages | 8 |
Publication status | Published - 2003 |
ID: 7859675