Characteristics of micro‐organisms of importance in the fermentation of fufu and ogi—two Nigerian foods
- 1 December 1988
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 65 (6), 449-453
- https://doi.org/10.1111/j.1365-2672.1988.tb01916.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Fermentation studies on maize during the preparation of a traditional african starch‐cake foodJournal of the Science of Food and Agriculture, 1970
- A Millennium of Fungi, Food, and FermentationMycologia, 1965