Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin
- 1 October 1993
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 28 (5), 513-517
- https://doi.org/10.1111/j.1365-2621.1993.tb01300.x
Abstract
No abstract availableKeywords
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