Effect of Lactobacillus fermentum, Bacillus subtilis, Bacillus cereus and Pseudomonas maltophilia Singly and in Combination on the Relative Nutritive Value of Fermented Corn Meal
- 1 July 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (4) , 1294-1295
- https://doi.org/10.1111/j.1365-2621.1982.tb07670.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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