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Use of starter cultures of lactobacilli and yeast in the fermentation of mawè, an African maize product

by Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H., Rombouts, F.M.

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Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin.

by Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H., Rombouts, F.M.

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Changes in the physico-chemical properties of maize during natural fermentation of mawè.

by Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H., Rombouts, F.M.

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Microbiological changes in mawè during natural fermentation

by Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H., Rombouts, F.M.

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5

Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawé, a fermented maize dough from Benin

by Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H., Rombouts, F.M.

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