Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin.
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| Main Authors: | , , , , |
|---|---|
| Format: | Article/Letter to editor biblioteca |
| Language: | English |
| Subjects: | Colour, Lactobacilli, dough viscosity, particle size, sourdough, yeasts, |
| Online Access: | https://research.wur.nl/en/publications/composition-and-microbiological-and-physical-attributes-of-mawè-a |
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