The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana
Amy Atter, Maria Diaz, Kwaku Tano-Debrah, Angela Parry-Hanson Kunadu, Melinda J. Mayer, Lizbeth Sayavedra, Collins Misita, Wisdom Amoa-Awua, Arjan Narbad
Research output: Contribution to journal › Article › peer-review
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(Scopus)
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