Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects
- 1 June 1998
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 33 (3), 307-315
- https://doi.org/10.1046/j.1365-2621.1998.00169.x
Abstract
No abstract availableKeywords
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