Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation
- 29 March 2003
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 216 (5) , 377-384
- https://doi.org/10.1007/s00217-003-0692-5
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds ProducedLwt - Food Science and Technology, 1996
- Yeast-Lactic Acid Bacteria Interactions in Moroccan Sour-dough Bread FermentationLwt - Food Science and Technology, 1993